Heirloom Tomatoes and Zucchini Pie
Savor the taste of summer with this irresistible Heirloom Tomatoes and Zucchini Pie, a rustic masterpiece that combines vibrant seasonal vegetables with rich, cheesy goodness. With heirloom tomatoes and zucchini as the stars of the dish, this savory pie boasts layers of juicy, garden-fresh produce nestled in a golden, flaky crust. A blend of mozzarella and Parmesan cheeses, fresh basil, and a whisper of garlic elevate each bite with creamy, aromatic flavor. The addition of breadcrumbs ensures a perfectly crisp bottom, while eggs tie the filling together for a light yet hearty texture. Perfect for brunch, lunch, or a delightful vegetarian dinner, this pie is as versatile as it is beautiful. Serve it warm or at room temperature, garnished with fresh basil for an elegant touch. A stunning dish that's easy to prepare, sure to impress, and brimming with the essence of the season.
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Recipe Information
Ingredients
- 1 unit Premade pie crust (or homemade)
- 3 medium Heirloom tomatoes
- 2 medium Zucchini
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 unit Garlic cloves, minced
- 1 cup Fresh basil leaves, chopped
- 1.5 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 unit Eggs, beaten
- 0.5 tsp Black pepper
- 2 tbsp Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Roll out the premade pie crust and press it into a 9-inch pie dish. Trim the edges if needed. Place the crust in the refrigerator to chill while you prepare the filling.
Slice the heirloom tomatoes and zucchini into 1/4-inch thick rounds. Lay the slices on paper towels, sprinkle with 1 tsp salt, and let them sit for 10-15 minutes to draw out moisture.
Pat the tomatoes and zucchini dry with additional paper towels to prevent a soggy pie.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Remove from heat.
In a large mixing bowl, combine the sautéed garlic, chopped basil, shredded mozzarella, grated Parmesan, beaten eggs, and black pepper. Mix until well combined.
Sprinkle the breadcrumbs evenly over the bottom of the chilled pie crust. This will help absorb any excess moisture.
Layer half of the tomato and zucchini slices in the crust, slightly overlapping. Spread half of the cheese mixture on top. Repeat with the remaining tomato and zucchini slices, followed by the rest of the cheese mixture.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool for 10-15 minutes before slicing.
Garnish with additional fresh basil if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 8613 mg | 374% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 41.9 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2049 mg | 158% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2515 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
