Deep Dish Vegetable Pie
A hearty deep dish pie bursting with sautéed zucchini, mushrooms, onions, garlic, oregano, and fresh tomato—rich, comforting, and perfect for a vegetarian family dinner.
Ingredients
Instructions
- Sauté the zucchini, onion, mushrooms, garlic, and oregano in 1/4 cup butter until tender.
- Drain the mixture and toss in 1 cup sliced or cubed tomato.
- Pour the vegetable mixture into the pre‑baked pie shell.
- Bake for 1 hour at 350°F (175°C).
Tips & Substitutions
For added flavor, consider substituting the butter with olive oil, which complements the Mediterranean recipes theme. You can also add some chopped bell peppers or spinach for extra nutrition. If you're short on time, pre-packaged pre-cut vegetables can save you some prep work. Ensure the vegetables are well-drained to avoid a soggy crust.
Serving Suggestions
This pie pairs beautifully with a fresh Cucumber Salad With Dill for a refreshing side. Consider serving it alongside a light Salad Dressing drizzled over mixed greens to balance the richness of the pie. For a heartier meal, accompany it with some roasted chickpeas or a side of Garbanzo Beans With Tahini.
Storage & Reheating
Leftover Deep Dish Vegetable Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 20 minutes or until warm throughout. You can also microwave individual slices for a quick meal, but the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Deep Dish Vegetable Pie contains roughly 178 calories, with 5g protein, 31g carbohydrates, and 7g fat. It is an excellent source of iron (55% of the Daily Value), dietary fiber (42% of the Daily Value), and vitamin D (33% of the Daily Value). It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the vegetable mixture and assemble the pie in advance. Cover it tightly and refrigerate for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
What can I use instead of zucchini?
You can substitute zucchini with yellow squash or even eggplant for a different flavor and texture. If you prefer a heartier option, consider using cooked potatoes or sweet potatoes, which will add a nice sweetness to the dish.
Is this recipe suitable for vegans?
Yes, you can easily make this recipe vegan by replacing the butter with a plant-based alternative, such as coconut oil or margarine. Just ensure that your pie shell is also vegan-friendly, as some store-bought varieties contain animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).