Garden Pie

If you're looking for a great way to use those summer veggies, give this a try!


(Confession: I actually wrote & photographed this blog post during the summer and never published! Sorry y'all! But this is a great dish year round so if you can find some good squash and tomatoes, give it a try. Or experiment with other veggies that are available!) 

Ingredients:

  • 1 Pie crust, if using store bought, I use Pillsbury deep dish pie crust
  • 1 zucchini sliced thin
  • 1 squash sliced thin
  • 1 can of tomatoes or fresh, sliced
  • Handful of sun dried tomatoes or oven roasted tomatoes
  • 1/2 onion, sliced
  • 1/4 cup thick sliced mushrooms (optional)
  • 2 large eggs
  • 1/2 cup-3/4 cup mayo
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded mozzarella
  • Grated Parmesan
  • 3 basil leaves, chopped

Instructions:

  1. Preheat oven to 350 degrees. 
  2. Slice zucchini, squash, mushroom, onions, and tomatoes.
  3. Drain tomatoes and pat dry with a paper towel & salt well. 
  4. Fry zucchini slices for 2-3 minutes on each side (butter for fat, salt & pepper). Set aside on a plate.
  5. In a small mixing bowl, stir together eggs & mayo until smooth, then add cheddar and mozzarella.
  6. In the pie crust, layer zucchini, squash, onion, mushrooms, zucchini, tomatoes & basil.
  7. Pour egg mixture on top of veggies and spread out. Top with grated Parmesan.
  8. Bake for 25 to 30 minutes or until top is golden.
  9. Let cool, then slice & serve. 









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Garden Vegetable Pie
Ingredients
  • 1 pie crust
  • 1 zucchini, sliced thin
  • 1 yellow squash, sliced thin
  • 1 whole or 1 can tomatoes, sliced
  • handful sun dried tomatoes
  • 1/2 onion, sliced thin
  • 1/4 cup mushrooms, thick sliced
  • 2 eggs, large
  • 1/2-3/4 cup mayo
  • 1/2 cup shredded cheddar
  • 1/2 cup shredded mozarella
  • Sprinkle parmesan, grated
  • 3 fresh basil leaves, chopped
Instructions
1) Preheat oven to 350 degrees. 2) Slice zucchini, squash, mushroom, onions, and tomatoes.3) Drain tomatoes and pat dry with a paper towel & salt well4) Fry zucchini slices for 2-3 minutes on each side (butter for fat, salt & pepper). Set aside on a plate.5) In a small mixing bowl, stir together eggs & mayo until smooth, then add cheddar and mozzarella.6) In the pie crust, layer zucchini, squash, onion, mushrooms, zucchini, tomatoes & basil.7) Pour egg mixture on top of veggies and spread out. Top with grated Parmesan.8) Bake for 25 to 30 minutes or until top is golden.9) Let cool, then slice & serve.
Details
Prep time: Cook time: Total time: Yield: 1 9" pie

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