Vegetable Pie Tomato Zucchini (Print-Friendly Version)
Layers of tomato, zucchini, squash and basil with a rich cheese topping in a flaky crust.
# What You’ll Need to Make This:
→ Crust
01 -
1 pre-baked 23 cm pie crust
→ Vegetables
02 -
3 Roma tomatoes, peeled and sliced
03 -
1 small zucchini, sliced into rings
04 -
1 small yellow squash, sliced into rings
05 -
60 g sweet onion or red onion, sliced
06 -
10 fresh basil leaves, chopped
→ Cheese Layer
07 -
100 g shredded mozzarella cheese
08 -
100 g freshly shredded cheddar cheese
09 -
180 ml mayonnaise or half mayonnaise, half Greek yogurt
10 -
15 g freshly grated parmesan cheese
→ Seasoning
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Preheat the oven to 175°C. Arrange sliced tomatoes in a single layer in a colander, sprinkle with salt, and let drain for 10 minutes. Pat tomatoes dry with a paper towel to remove excess moisture.
02 -
Heat a large skillet over medium-high heat. Season zucchini and yellow squash with salt and pepper. Sauté in a single layer for 2–3 minutes on each side until golden brown. Transfer to a paper towel to absorb excess oil.
03 -
Ensure the pre-baked pie shell is completely cooled. Evenly layer zucchini, yellow squash, tomato slices, and onion at the base. Scatter chopped basil over the vegetables.
04 -
In a bowl, combine shredded mozzarella, cheddar cheese, and mayonnaise. Spread the cheese mixture evenly over the layered vegetables. Sprinkle freshly grated parmesan on top.
05 -
Place assembled pie in the oven and bake for approximately 30 minutes, or until the top is lightly golden brown.
06 -
Allow pie to cool for at least 15 minutes before slicing. Serve warm.
# Extra Tips:
01 -
Vegetables and cheese mixture can be prepped up to one day in advance and refrigerated.
02 -
Avoid freezing after baking, as the filling may release liquid during thawing, compromising the crust texture.