Description
A nostalgic summer dish showcasing fresh zucchini and ripe tomatoes in a buttery crust, perfect for family gatherings.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 4 ripe tomatoes, sliced
- 1 pie crust (store-bought or homemade)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh thyme, chopped
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- If using a homemade crust, mix flour, cold butter, and salt until crumbly. Add ice water gradually and roll out the dough into a pie dish. Pre-bake for 10 minutes.
- In a skillet, sauté zucchini and tomatoes with garlic, salt, and pepper until slightly tender.
- In a bowl, whisk together eggs, cheese, and herbs. Fold in the sautéed vegetables.
- Pour the filling into the pre-baked crust and top with additional cheese or herbs if desired.
- Bake for 30-35 minutes until golden brown and filling is set. Let cool for a few minutes before slicing.
- Serve warm or at room temperature.
Notes
Feel free to experiment with different vegetables and cheeses to find your perfect combination.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Zucchini, Tomato, Pie, Summer, Vegetarian, Family Recipe