Cherry Tomato Mozzarella And Zucchini Pie Recipes
HEIRLOOM TOMATOES AND ZUCCHINI PIE
Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!
Provided by SarasotaCook
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
- Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
- Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
- Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
- Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.
Nutrition Facts : Calories 282.9, Fat 15.9, SaturatedFat 6.8, Cholesterol 24.4, Sodium 747.2, Carbohydrate 24, Fiber 2, Sugar 2.8, Protein 11.1
ZUCCHINI TOMATO PIE
The pairing of tomatoes and zucchini is delicious in so many dishes and this pie approach I modified from a Bisquick recipe site is one more way to bring life to them when they're out of season. Important in this dish to drain and blot tomatoes so pie doesn't become watery.
Provided by Jenay Tate
Categories Eggs
Number Of Ingredients 12
Steps:
- 1. Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
- 2. Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
- 3. Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
- 4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.
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