Zucchini Tomato Pie Recipe

Nothing beats the taste of fresh summer vegetables baked into a golden, cheesy pie. This zucchini tomato pie recipe brings together the best of your garden harvest in one incredible dish that's perfect for any meal. Whether you're looking for a hearty vegetarian dinner or a crowd-pleasing brunch option, this zucchini tomato pie recipe delivers amazing flavors with minimal effort.

I've been making this zucchini tomato pie recipe for years, and it never fails to impress guests. The combination of fresh zucchini slices, ripe tomatoes, and melted cheese creates a comfort food masterpiece that captures the essence of summer in every bite. Trust me, once you try this zucchini tomato pie recipe, it'll become your go-to dish for using up those abundant garden vegetables.

Homemade zucchini tomato pie recipe sliced open on a white marble counter, showing layers of vegetables and cheese.

Why This Garden Vegetable Pie Is Pure Summer Magic

This savory pie stands out because it perfectly balances the mild, creamy texture of zucchini with the bright acidity of fresh tomatoes. Unlike heavy casseroles that can feel overwhelming in warm weather, this tomato zucchini pie feels light yet satisfying. The secret lies in properly preparing your vegetables to prevent excess moisture while maintaining their natural flavors.

What makes this zucchini tomato pie recipe truly special is its versatility. You can serve it as a main dish for vegetarian guests, slice it for brunch alongside fresh fruit, or even pack it for picnics. The pie tastes amazing whether served warm from the oven or at room temperature, making it perfect for entertaining. Plus, this zucchini tomato pie recipe uses simple ingredients you likely already have in your kitchen, so there's no need for special shopping trips.

Jump to:

Ingredients
Instructions
Expert Cooking Tips
Recipe Variations & Substitutions
Equipment Recommendations
Storage & Meal Prep Tips
Grandma's Secret That Changes Everything
FAQ
Perfect Pairings for Your Summer Menu
Related
Pairing
Zucchini Tomato Pie Recipe

Ingredients

Fresh Vegetables:

Zucchini
Ripe tomatoes
Onion
Garlic

Cheese and Binding:

Mozzarella cheese
Parmesan cheese
Sharp cheddar cheese
Eggs
Mayonnaise

Crust and Seasonings:

Panko breadcrumbs
Pre-made pie crust
Fresh basil
Dried oregano
Salt
Black pepper

All the ingredients for zucchini tomato pie laid out on a white kitchen counter with a casual homemade feel.

See recipe card for quantities.

Instructions

Prepare Your Vegetables

Preheat your oven to 375°F and place your pie crust in a 9-inch pie pan.
Slice zucchini and tomatoes into even ¼-inch rounds for consistent cooking.
Lay the sliced vegetables on paper towels and sprinkle with salt.
Let them sit for 15 minutes to draw out excess moisture, then pat dry thoroughly.

Create the Cheese Mixture

In a large bowl, whisk together eggs and mayonnaise until smooth.
Add mozzarella, Parmesan, and cheddar cheeses to the mixture.
Stir in minced garlic, fresh basil, oregano, salt, and pepper.
Mix everything until well combined and set aside.

Layer the Pie

Arrange half the zucchini slices in the bottom of your pie crust, overlapping slightly.
Add a layer of tomato slices, then sprinkle with sliced onions.
Repeat with remaining zucchini and tomatoes, creating beautiful layers.
Pour the cheese mixture evenly over the vegetables, ensuring it reaches all corners.

Bake to Golden Perfection

Let the zucchini tomato pie recipe cool for 10 minutes before slicing to prevent falling apart.
Sprinkle panko breadcrumbs over the top for extra crunch.
Bake for 35-40 minutes until the center is set and the top is golden brown.
Check doneness by inserting a knife in the center; it should come out mostly clean.

Salted zucchini and tomato slices drying on paper towels over a white counter.

Step 1 - Prepare Your Vegetables
Salt and dry the sliced vegetables to prevent sogginess.

Cheese mixture in a bowl with herbs and garlic being stirred together.

Step 2 - Create the Cheese Mixture
Combine cheeses, herbs, garlic, eggs, and mayo into a smooth filling.

Pie crust partially layered with zucchini, tomatoes, and onions on a kitchen counter.

Step 3 - Layer the Pie
Layer zucchini, tomato, and onion slices in the crust before adding the cheese mixture.

Fully baked zucchini tomato pie with golden cheese crust resting on a kitchen counter.

Step 4 - Bake to Golden Perfection
Bake until golden brown on top and let it cool before slicing.

Expert Cooking Tips

Salt Your Vegetables First Always salt your zucchini and tomato slices before using them. This crucial step draws out excess water that could make your pie soggy. Let them sit for 15 minutes, then pat completely dry with paper towels.
Choose the Right Tomatoes Use firm, ripe tomatoes rather than overripe ones. Heirloom varieties work beautifully, but regular slicing tomatoes are perfect too. Avoid cherry tomatoes as they release too much liquid during baking.
Cheese Mixture Consistency Your egg and mayonnaise mixture should be smooth and creamy. This acts as both a binder and flavor enhancer, helping hold everything together while adding richness to your zucchini tomato pie recipe.
Layering Technique Overlap your vegetable slices slightly for the most attractive presentation. This also helps the vegetables cook evenly and prevents gaps where the cheese mixture might sink through.
Temperature Matters Bake at 375°F for the perfect balance of cooking the vegetables through while browning the top. Higher temperatures might burn the cheese before the vegetables are tender.

Recipe Variations & Substitutions

Dietary Modifications

Gluten-Free Version Replace the traditional pie crust with a gluten-free alternative or make it crustless. For a crustless zucchini tomato pie, simply grease your pie pan well and pour the mixture directly in. The cooking time remains the same.
Low-Carb Option Skip the pie crust entirely and use a well-greased pie pan. You can also add extra cheese to help bind everything together. This creates more of a frittata-style dish that's perfect for keto diets.
Vegan Alternative Substitute the eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water). Use vegan mayonnaise and plant-based cheeses. The texture will be slightly different but still delicious.

Flavor Variations

Mediterranean Style Add sun-dried tomatoes, kalamata olives, and feta cheese. Include fresh oregano and a pinch of red pepper flakes for authentic Mediterranean flavors.
Southern Comfort Use a biscuit topping instead of traditional crust. Mix buttermilk biscuit dough and drop spoonfuls over the vegetable mixture before baking. This creates a hearty, comfort-food version of your zucchini tomato pie recipe.
Herb Garden Special Incorporate fresh thyme, rosemary, and sage along with the basil. These herbs complement both zucchini and tomatoes beautifully and add sophisticated flavors.

Equipment Recommendations

Essential Tools A sharp knife is crucial for creating even vegetable slices. Uneven cuts lead to uneven cooking, so invest in a good chef's knife or mandoline slicer for professional results.
Pie Pan Selection Use a 9-inch glass or ceramic pie pan for best results. Glass allows you to see the bottom browning, while ceramic distributes heat evenly. Avoid dark metal pans which can overbrown the bottom crust.
Preparation Tools Paper towels are essential for this zucchini tomato pie recipe. You'll need plenty for drying the salted vegetables. A large colander also helps when draining multiple vegetables at once.
Mixing Equipment A large mixing bowl makes combining the cheese mixture much easier. A whisk ensures your eggs and mayonnaise blend smoothly without lumps.

Storage & Meal Prep Tips

Refrigerator Storage

Store leftover pie covered in the refrigerator for up to 4 days. The flavors actually improve after a day, making this perfect for meal prep. Cover tightly with plastic wrap or aluminum foil to prevent drying out.

Freezing Instructions

This pie freezes well for up to 3 months. Wrap individual slices in plastic wrap, then place in freezer bags. Thaw overnight in the refrigerator before reheating. You can also freeze the entire pie; just thaw completely before serving.

Reheating Methods

Reheat slices in a 350°F oven for 10-15 minutes to restore the crispy top. Microwave reheating works but may make the crust soggy. For best results, use the oven method to maintain texture.

Make-Ahead Strategy

Assemble the entire zucchini tomato pie recipe the night before, cover, and refrigerate. Add 5-10 minutes to the baking time since you're starting with a cold pie. This makes entertaining much easier.n't stand up well to freezing for X days/weeks/months.

Grandma's Secret That Changes Everything

Here's the game-changing tip that transforms this zucchini tomato pie recipe from good to absolutely incredible: after salting your vegetables, press them between clean kitchen towels with a heavy pan on top for 10 minutes. This extra step removes even more moisture than just patting dry, ensuring your pie never turns soggy.

The second secret involves the cheese mixture temperature. Let your eggs and mayonnaise come to room temperature before mixing. Cold eggs don't blend as smoothly, and room temperature ingredients create a silkier, more cohesive filling. This simple technique makes your zucchini tomato pie recipe look and taste restaurant-quality every single time.

FAQ

How do I keep my tomato pie from getting soggy?

Salt your vegetables and let them drain for 15 minutes, then pat completely dry. This removes excess moisture that causes sogginess. Also, avoid overripe tomatoes and always prebake your crust for 5 minutes if it seems thin.

How long is zucchini pie good for in the fridge?

Your zucchini tomato pie recipe stays fresh in the refrigerator for up to 4 days when properly covered. The flavors actually develop and improve after the first day, making leftovers even more delicious.

Should tomato pie be refrigerated?

Yes, always refrigerate tomato pie within 2 hours of baking due to the eggs and mayonnaise. Store covered in the refrigerator and bring to room temperature before serving if desired, or reheat gently in the oven.

Do you eat tomato pie warm or cold?

This zucchini tomato pie recipe tastes fantastic both ways! Serve it warm from the oven for comfort food appeal, or at room temperature for picnics and brunches. Many people prefer it slightly cooled so the flavors can meld together.

Perfect Pairings for Your Summer Menu

This zucchini tomato pie recipe pairs beautifully with other comfort foods for a complete meal experience. The fresh, garden-fresh flavors complement heartier dishes perfectly, creating a balanced menu that satisfies everyone.

Consider serving your zucchini tomato pie recipe alongside our popular Chili Cheese Hot Dogs Recipe for a fun summer cookout combination. The rich, spicy flavors of the hot dogs provide a nice contrast to the fresh vegetable pie. For a more indulgent spread, try pairing it with our crowd-favorite Beef Nachos Recipe; the creamy, cheesy elements in both dishes create a theme while offering different textures and flavors. This zucchini tomato pie recipe truly shines as part of a larger summer feast, bringing fresh garden flavors to balance any menu.

With love from my kitchen to yours-By Lisa Johnson 🥧

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