Description
A delightful summer dish featuring layers of zucchini, tomatoes, and herbs baked in a flaky crust.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 3 ripe tomatoes, sliced
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 cup mozzarella or feta cheese, crumbled
- 2 eggs
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh thyme, chopped
- 1 pre-made pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your pie crust by rolling it out and fitting it into a pie pan.
- In a skillet, sauté diced onions over medium heat until translucent. Add minced garlic and cook for another minute.
- Layer the zucchini slices in the pie crust, followed by the sautéed onions and garlic, and then the sliced tomatoes.
- Sprinkle salt, pepper, and your choice of herbs over the vegetable layers.
- Beat the eggs in a bowl and stir in the chosen cheeses. Pour this mixture evenly over the vegetable layer.
- Bake for 40–45 minutes or until the filling is set and the crust is golden brown.
- Let it cool for a few minutes before slicing.
Notes
For a creamier texture, add ricotta cheese. Let the pie rest after baking for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: Zucchini, Tomato, Pie, Vegetarian, Summer Recipe