Tomato Zucchini Pie
Submitted by: Melanie Fathman, Illinois Electric Cooperative
Servings 8
Calories 94kcal
Ingredients
- 1 10- inch unbaked pie shell
- 1/3 cup Dijon mustard
- 1 pound mozzarella cheese thinly sliced
- 5 medium firm ripe tomatoes, sliced
- 2 large zucchinis thinly sliced
- 1/2 teaspoon chopped garlic
- 1 teaspoon fresh oregano
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh basil chopped
Instructions
- Preheat oven to 400 F.
- Spread mustard evenly over pie shell, then cover bottom completely with mozzarella.
- Beginning at the outer edge of the shell, make a layered overlapping row of the tomato and zucchini slices, alternating for color. Make a second row and then use enough of the remaining slices to fill the center.
- Sprinkle the top evenly with the garlic and oregano.
- Season to taste with salt and pepper and drizzle with olive oil.
- Place pie on a baking sheet and bake for about 40 minutes.
- Sprinkle top with chopped fresh basil and serve.
Notes
Nutrition information: 94 calories; 5.7g fat; 170mg sodium; 9.5g carbohydrates; 3.6g protein.
Printed with permission of the St. Louis Herb Society.
