Tomato-Zucchini Pie
A colorful, savory tomato-zucchini pie featuring melted mozzarella and fresh basil, perfect for summer gatherings or a light, flavorful vegetarian main dish.
Ingredients
- 1 (10-inch) unbaked pie shell ⓘ
- 1/3 cup Dijon mustard ⓘ
- 1 pound mozzarella, thinly sliced ⓘ
- 5 medium tomatoes, thinly sliced ⓘ
- 2 large zucchinis, thinly sliced ⓘ
- 1/2 teaspoon chopped garlic ⓘ
- 1/2 teaspoon oregano ⓘ
- salt and freshly ground pepper to taste ⓘ
- 2 tablespoons olive oil ⓘ
- 2 tablespoons fresh chopped basil ⓘ
Instructions
- Preheat oven to 400°F (200°C).
- Spread Dijon mustard evenly over the unbaked pie shell and cover with sliced mozzarella.
- Arrange the tomato and zucchini slices in overlapping, alternating layers for color and texture.
- Sprinkle half of the chopped garlic, oregano, salt, and freshly ground pepper over the first layer of vegetables and drizzle with half of the olive oil.
- Add a second layer of tomato and zucchini slices, then sprinkle with the remaining garlic, oregano, salt, and pepper, and drizzle with the remaining olive oil.
- Place the pie on a baking sheet and bake for 40 to 50 minutes, until the crust is golden and the vegetables are tender.
- Remove from oven, sprinkle with chopped fresh basil, and serve.
Tips & Substitutions
For added flavor, consider mixing different cheeses like sharp cheddar or feta with the mozzarella. If you're short on time, store-bought pie crust can save you effort. You can also use yellow squash in place of zucchini for variety. Don't skip the fresh basil; it enhances the dish significantly. For an extra kick, add a pinch of red pepper flakes.
Serving Suggestions
Serve the Tomato-Zucchini Pie warm or at room temperature. It pairs beautifully with a simple green salad or roasted vegetables for a satisfying meal. For a Mediterranean touch, consider serving it alongside *Cucumber With Yogurt. This pie can also be enjoyed as a light lunch or a hearty appetizer at gatherings.
Storage & Reheating
Leftover Tomato-Zucchini Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave slices, but the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Zucchini Pie contains roughly 478 calories, with 29g protein, 33g carbohydrates, and 28g fat. It is an excellent source of calcium (75% of the Daily Value), protein (58% of the Daily Value), and iron (47% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2036mg per serving (89% of the Daily Value).
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 use canned tomatoes instead of fresh ones?
While fresh tomatoes provide the best flavor and texture, you can use canned tomatoes if necessary. Just be sure to drain them well to avoid excess moisture. Consider using diced or crushed canned tomatoes, but adjust the seasoning as they can be more acidic.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, ensure the pie shell is pre-baked for a few minutes before adding the filling. Additionally, you can sprinkle a thin layer of breadcrumbs or grated cheese on the bottom of the crust to create a barrier against moisture from the vegetables.
Can I make this pie ahead of time?
Yes, you can prepare the Tomato-Zucchini Pie up to a day in advance. Assemble it completely, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove it from the fridge and allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
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).