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A slice of this vegetable pie bursts with sweet tomatoes savory squash and melty cheeses all tucked into a golden flaky crust. It is a summer go-to when the markets are brimming with fresh zucchini and basil though it is loved just as much in winter with grocery store staples. This recipe is perfect for when you want a main dish that feels comforting yet bright with garden flavor.
I first made this when my neighbor brought over basketfuls of homegrown tomatoes and it has been a dinner hit every year since. Even the pickiest kids always come back for seconds.
Ingredients
- Pre-baked pie crust: Gives you a crisp foundation Look for a crust with clean ingredients or feel free to make your own
- Tomatoes: Use Roma for fewer seeds and less juice Select tomatoes that are just firm and deep red
- Zucchini: Adds moistness and texture Pick one without blemishes and with a slight shine
- Yellow squash: Offers gentle sweetness Choose a small squash since larger ones can be watery inside
- Sweet onion or red onion: Adds a mild bite Look for a firm onion with tight skin
- Fresh basil: Delivers that bright herby pop Go for deep green leaves without brown spots
- Shredded mozzarella cheese: Melts beautifully across the pie Try to buy a block and shred it yourself for creamier melt
- Freshly shredded cheddar cheese: Brings a sharp tang Again freshly shredded cheese gives the best results
- Mayonnaise or half with Greek yogurt: Creates a creamy top and some tang Use good quality mayo or plain Greek yogurt for balance
- Freshly grated parmesan cheese: Finishes the top with savory flavor Real wedge parmesan is best for texture and taste
- Salt and freshly ground black pepper: Enhances all the veggie tastes Go with sea salt if possible
Step-by-Step Instructions
- Prep the tomatoes:
- Layer tomato slices in a colander Sprinkle with salt and let them drain in the sink for at least ten minutes Use a paper towel to gently pat them dry This cuts excess moisture and keeps your pie from turning soggy
- Sauté the squash:
- Heat a large skillet over medium-high Season zucchini and squash with a little salt and pepper Lay them out in a single layer Cook each side for two to three minutes until golden Transfer slices onto a paper towel to absorb extra oil
- Assemble the first layers:
- Lay the cooked zucchini squash tomatoes and onion slices into your cooled pre-baked pie shell Spread out the basil leaves all over the vegetables This layering ensures every bite has a mix of textures and flavors
- Mix the cheese topping:
- Combine the mozzarella cheddar and mayonnaise in a medium bowl Blend until well mixed then gently spread the mixture over the vegetables Use the back of a spoon or spatula to smooth it evenly Sprinkle grated parmesan over the very top for extra richness
- Bake and serve:
- Place pie on the center rack of a preheated 350 degree oven Bake for around thirty minutes or until the top is golden and lightly browned Allow your pie to cool for at least fifteen minutes so it can set Cut into slices and serve warm or at room temperature
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I absolutely love using my garden basil and tomatoes every summer for this recipe The vibrant colors and smells always remind me of slow family evenings when everyone gathered around waiting for that first warm slice
Storage Tips
Vegetable pie keeps well in the refrigerator stored in a covered container for up to three days Let slices cool completely before storing For reheating set a slice on a baking sheet in the oven at 325 degrees for about ten minutes to keep the crust crisp Microwaving works in a pinch but the crust will soften
Ingredient Substitutions
You can swap out mozzarella for provolone or fontina for a slightly different flavor Add spinach or roasted red peppers if you want extra veggies If you are out of basil try a little fresh oregano or chives For a lighter option mix in half Greek yogurt with the mayo in the cheese spread
Serving Suggestions
This pie is perfect on its own with a simple green salad It is also wonderful alongside grilled chicken or fish for bigger appetites In cooler months pair with tomato soup or a warm vegetable stew for a hearty vegetarian meal Leftovers make a delicious next day lunch served cold or quickly reheated
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Cultural and Historical Context
Vegetable pies are a comfort classic in many American kitchens inspired by similar savory tarts and quiches in Europe This recipe is in the spirit of using up summer zucchini and tomatoes a clever way families have sustained themselves with abundant vegetable harvests Cheese tops were often added for heartiness when meat was scarce
Recipe FAQs
- → How should I prepare the tomatoes?
Peel and slice the tomatoes, then salt and drain them for 10 minutes to remove moisture and prevent a soggy crust.
- → Can I use different types of onion?
Yes, both sweet onion and red onion work well, lending a mild or slightly sharp flavor to the dish.
- → What keeps the crust from getting soggy?
Pre-baking the crust and draining the tomatoes help stop excess moisture. Letting the pie cool slightly before slicing also helps.
- → Is it possible to make parts of this ahead?
You can slice all the vegetables and mix the cheese spread up to a day in advance for easier assembly later on.
- → What cheese works best for the topping?
Freshly shredded mozzarella and cheddar melt smoothly, and blending with mayonnaise creates a creamy, golden-brown layer on top.
- → Can this be frozen?
It's best enjoyed fresh, as freezing may affect texture due to the vegetables and cheese spread.