A perfect way to use up those fresh summer veggies! Makes one 9" pie.
Prep Time: 25 minutesmins
Cook Time: 30 minutesmins
Total Time: 55 minutesmins
Ingredients
1pie crustif using store bought, I use Pillsbury deep dish pie crust
1zucchini sliced thin
1yellow squash sliced thin
2large tomatoessliced (one tomato for roasting)
handful of sun dried tomatoes or oven roasted tomatoes(optional but encouraged)
1/2onionsliced
1/4cupthick sliced mushrooms(optional)
2large eggs
1/2cup-3/4 cup mayo
1/2cupshredded cheddar
1/2cupshredded mozzarella
grated parmesan
3basil leaveschopped
Instructions
For the oven roasted tomatoes (if using)
Preheat oven to 400°F.
Slice one medium to large tomato, and arrange slices on a sheet pan. Drizzle with olive oil, salt and pepper, and roast for 20-25 minutes or until the tomato slices begin to caramelize around the edges. Once they are cooked, remove from oven and lower temp to 350°F.
For the pie filling
Preheat oven to 350°F degrees.
Slice zucchini, squash, mushrooms, onions, and tomatoes.
Lay out the tomato slices and pat dry with a paper towel & salt well. This will help keep the pie from becoming soggy.
Fry zucchini & squash slices for 2-3 minutes on each side (butter for fat, salt & pepper). Set aside on a plate. You can also sauté the onions and mushrooms if you'd like, or leave them uncooked.
In a small mixing bowl, stir together eggs & mayo until smooth, then add cheddar and mozzarella.
In the pie crust, layer zucchini, squash, onion, mushrooms, zucchini, tomatoes & basil.
Pour egg mixture on top of veggies and spread out. Top with grated Parmesan.