Zucchini Tomato Pie Recipe
A savory summer pie filled with fresh zucchini, ripe tomatoes, and a creamy three-cheese mixture—perfect for brunch or dinner.
Print Pin Servings: 6 servings
Calories: 310kcal
Cost: $10
Equipment
- 1 9-inch pie pan Preferably glass or ceramic
- 1 Chef's knife For even slicing of vegetables
- 1 Large bowl For mixing cheese and eggs
- 1 Whisk To blend eggs and mayo smoothly
- 1 Paper towels To dry salted vegetables
Ingredients
- 2 medium zucchini Sliced into ¼-inch rounds
- 3 large tomatoes Sliced into ¼-inch rounds
- 1 medium onion Thinly sliced
- 2 cloves garlic Minced
- 1 cup mozzarella cheese Shredded
- ½ cup Parmesan cheese Grated
- ¼ cup cheddar cheese Shredded sharp
- 3 eggs Large
- ½ cup mayonnaise
- 1 pie crust Pre-made 9-inch
- 2 tablespoon fresh basil Chopped
- 1 teaspoon oregano Dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon panko breadcrumbs For crunchy topping
Instructions
- Preheat oven and prep crust
- Salt and dry sliced veggies
- Mix cheeses, mayo, and eggs
- Stir in garlic, herbs, and seasoning
- Layer zucchini, tomato, onion in crust
- Pour cheese mixture over layers
- Top with breadcrumbs and bake
- Cool 10 mins before slicing
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 180g | Calories: 310kcal | Carbohydrates: 14g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 470mg | Potassium: 520mg | Fiber: 2.5g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 15mg | Calcium: 210mg | Iron: 1.2mg