The Best Cheesy Tomato Zucchini Pie Recipe
If you’re looking for a great way to use those summer veggies, give this tomato zucchini pie a try!
It’s summer time and the garden is bursting with juicy ripe tomatoes and peppers and zucchini and of course we’re on the search for new recipes because we’re up to our eyeballs in produce. Or maybe that’s just me. But it’s about this time that I start questioning my sanity for planting 67 tomato starts, knowing good and well I’ll do it again next year. I digress.
This tomato zucchini pie is my take on Alabama Tomato Pie and it makes for an easy summer evening meal. Best served on the porch with twinkle lights on and a glass of something sweet. Enjoy!
Cheesy Tomato Zucchini Pie
Ingredients
- 1 pie crust if using store bought, I use Pillsbury deep dish pie crust
- 1 zucchini sliced thin
- 1 yellow squash sliced thin
- 2 large tomatoes sliced (one tomato for roasting)
- handful of sun dried tomatoes or oven roasted tomatoes (optional but encouraged)
- 1/2 onion sliced
- 1/4 cup thick sliced mushrooms (optional)
- 2 large eggs
- 1/2 cup-3/4 cup mayo
- 1/2 cup shredded cheddar
- 1/2 cup shredded mozzarella
- grated parmesan
- 3 basil leaves chopped
Instructions
For the oven roasted tomatoes (if using)
- Preheat oven to 400°F.
- Slice one medium to large tomato, and arrange slices on a sheet pan. Drizzle with olive oil, salt and pepper, and roast for 20-25 minutes or until the tomato slices begin to caramelize around the edges. Once they are cooked, remove from oven and lower temp to 350°F.
For the pie filling
- Preheat oven to 350°F degrees.
- Slice zucchini, squash, mushrooms, onions, and tomatoes.
- Lay out the tomato slices and pat dry with a paper towel & salt well. This will help keep the pie from becoming soggy.
- Fry zucchini & squash slices for 2-3 minutes on each side (butter for fat, salt & pepper). Set aside on a plate. You can also sauté the onions and mushrooms if you'd like, or leave them uncooked.
- In a small mixing bowl, stir together eggs & mayo until smooth, then add cheddar and mozzarella.
- In the pie crust, layer zucchini, squash, onion, mushrooms, zucchini, tomatoes & basil.
- Pour egg mixture on top of veggies and spread out. Top with grated Parmesan.
- Bake for 25 to 30 minutes or until top is golden.
- Let cool, then slice & serve.
What exactly is a Tomato Pie?
Tomato pie is a popular savory dish in the South, particularly in Alabama. Most recipes call for tomatoes, onions, fresh basil, and a mixture of egg/mayo/and cheeses to bind the layers. For my version I added in yellow squash and zucchini from my garden, mushrooms, and oven roasted tomatoes for an extra pop of flavor. This is a customizable recipe, so use what you have on hand.
Here’s how to make Cheesy Tomato Zucchini Pie
Start with the very best ingredients-this recipe is going to taste best with fresh, homegrown veggies. If you can’t get them that fresh, then try a local farmer’s market. Your community will appreciate it and so will your taste buds!
What ingredients do I need?
Pie crust (store bought or homemade both work here), large ripe tomatoes, zucchini, yellow squash, onion (any kind you prefer), mushrooms (I used baby bella), fresh basil, eggs, mayo, shredded cheddar & mozzarella, and grated parmesan.
Tips for making this recipe:
You don’t have to pre-cook any of the veggies before adding to the pie, but I highly recommend oven roasting a tomato, and sautéing the squash, zucchini, and onion before you add them in. This adds so much flavor to the finished dish!
What do I serve with this pie?
Tomato pie can be a main dish on it’s own for a light dinner, or as a side item for a Roasted Chicken, or Smoked Baby Back Ribs. It’s a great dish to bring to a backyard picnic or barbeque.
Looking for more dinner ideas? Click here for my dinner recipes.
This is the pie pan I use most frequently here.
