Tomato Zucchini Pie


Tomato Zucchini Pie

Submitted by: Melanie Fathman, Illinois Electric Cooperative
Servings 8
Calories 94kcal


  • 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


  • 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.


Nutrition information: 94 calories; 5.7g fat; 170mg sodium; 9.5g carbohydrates; 3.6g protein.
Printed with permission of the St. Louis Herb Society.