Tomatoe-Zucchini Pie


  • 1/2  (15-oz.) package frozen piecrusts
  • 1  medium zucchini, thinly sliced (about 3/4 lb.)
  • 2  teaspoons  olive oil
  • 1 large  field tomatoe, sliced (you can also use plum or heirloom tomatoes, but will need to use more if the tomatoes are small)
  • 1/2  cup  fresh basil, chopped
  • 1/3  cup  (1 1/2 oz.) freshly grated Parmesan cheese
  • 1/3  cup  light mayonnaise
  • 1/2  teaspoon  freshly ground pepper


  • 1. Prick bottom and sides of piecrust using a fork.
  • 2. Bake piecrust at 450° for 9 to 11 minutes or until lightly browned. Let cool.
  • 3. Sauté zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.
  • 4. Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
  • 5. Bake at 425° for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.

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