Description
A delicious and comforting pie featuring fresh zucchini and tomatoes, perfect for showcasing summer produce.
Ingredients
Scale
- 2 medium zucchini, sliced thin
- 2 large tomatoes, sliced
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 1 cup sharp cheddar or mozzarella cheese, shredded
- 1 teaspoon fresh basil or thyme, chopped
- 1 prepared pie crust (homemade or store-bought)
- 2 large eggs
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the pie crust in a 9-inch pie plate.
- Sauté onion in olive oil until translucent, about 3-5 minutes, then add minced garlic for 30 seconds.
- Add sliced zucchini and tomatoes, cooking until slightly softened; season with salt, pepper, and herbs.
- In a bowl, whisk together eggs, heavy cream, and cheese, then fold in the sautéed vegetables.
- Pour the mixture into the prepared pie crust and sprinkle extra cheese on top if desired.
- Bake for 35-45 minutes, until the filling is set and the top is golden brown.
- Let cool for 10-15 minutes before slicing and serving.
Notes
For gluten-free, use a cauliflower or gluten-free pie crust. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Zucchini, Tomato, Pie, Summer, Comfort Food, Vegetarian