Description
A comforting and vibrant Zucchini Tomato Pie, perfect for summer gatherings.
Ingredients
Scale
- 2 medium zucchini, finely sliced
- 2 ripe tomatoes, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- Fresh basil or oregano, to taste
- 1 pie crust, store-bought or homemade
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the crust by fitting it into your pie dish.
- Sauté the zucchini and onions in olive oil until tender, about 5-7 minutes. Add minced garlic and sauté for an additional minute.
- Layer sautéed vegetables and sliced tomatoes in the pie crust, seasoning each layer.
- Whisk together eggs, shredded cheese, salt, and pepper before pouring over the layered ingredients.
- Bake for 35-40 minutes until bubbly and golden brown.
- Let cool for a few minutes before slicing and serving.
Notes
Let zucchini sit in salt for 15 minutes before cooking to reduce moisture and avoid a soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Zucchini, Tomato, Pie, Summer, Vegetarian, Comfort Food