This Garden Vegetable Pie brings farm-fresh flavors to your table in just one hour. With a perfect balance of nutrients – including 9g of protein and plenty of vitamins A and C – this savory pie makes healthy eating delicious. The buttery, flaky crust cradles a medley of seasonal vegetables, creating a wholesome meal that’s both satisfying and nutritious. At just 286 calories per serving, it’s an ideal choice for anyone seeking a lighter yet filling dinner option.
Garden Fresh Vegetable Pie Ingredients
- Pre-baked pie crust (9-inch): Make sure it’s completely cooled before use
- Roma tomatoes (3): Peeled and sliced, perfect for their firm texture
- Zucchini and yellow squash (1 each): Sliced into uniform rings for even cooking
- Sweet or red onion (1/2 cup): Thinly sliced for balanced flavor
- Fresh basil leaves (10): Chopped, adds wonderful aroma
- Cheese blend: 1 cup each of mozzarella and cheddar, freshly shredded
- Mayonnaise (3/4 cup): Can substitute half with Greek yogurt for lighter version
- Parmesan cheese (2 Tbsp): Freshly grated for best flavor
- Salt and pepper: To taste for seasoning
Step-by-Step Instructions
- Prep tomatoes: Salt and drain for 10 minutes, then pat dry thoroughly
- Sauté vegetables: Brown zucchini and squash rings until golden, about 2-3 minutes per side
- Layer filling: Arrange vegetables and onions in cooled pie crust, top with fresh basil
- Prepare topping: Mix cheeses with mayonnaise, spread evenly and sprinkle with parmesan
- Bake and rest: Cook at 350°F for 30 minutes until golden, then cool for 15 minutes
- Serve: Slice while still warm for the perfect texture
Cooking Techniques
Let’s talk about keeping those veggies perfect! The secret to this pie’s success is managing moisture. When you salt and drain those tomatoes, you’re helping prevent a soggy bottom – such a game-changer! And that quick sauté of the zucchini and squash? It adds a lovely golden color and brings out their natural sweetness. Take your time with these steps – they make all the difference between good and amazing!
Variations
This pie is super flexible! You can swap the cheeses based on what you have – try provolone or Gruyere for a fancy twist. Not a mayo fan? Go ahead and use all Greek yogurt instead. In winter months, you can use thin-sliced roasted bell peppers when fresh tomatoes aren’t at their best. Love garlic? Add a few minced cloves when you’re cooking the squash. The recipe welcomes your personal touch!
Storage Tips
This pie keeps well in the fridge for 3-4 days. Just wrap it tightly in foil or pop it in an airtight container. When you’re ready to eat, warm individual slices in a 325°F oven for about 10 minutes – the microwave works too, but the oven keeps the crust crispy. Don’t freeze this one though – the fresh veggies won’t do well in the freezer.
Serving Ideas
This beauty shines as a light main dish with a simple green salad on the side. Having friends over for brunch? Serve it room temperature with a fruit salad. It’s also lovely as part of a buffet – just cut it into smaller wedges. Add some fresh herbs on top right before serving for extra color and flavor. A glass of crisp white wine makes it feel extra special!
Garden Vegetable Pie
Equipment
- 9-inch pie pan
- Large skillet
- Colander
Ingredients
For the Pie
- 1 9-inch pre-baked pie crust
- 3 tomatoes peeled and sliced (Roma work best)
- 1 small zucchini sliced into rings
- 1 small yellow squash sliced into rings
- 1/2 cup sweet onion or red onion, sliced
- 10 fresh basil leaves chopped
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese freshly shredded
- 3/4 cup mayonnaise or half mayo, half Greek yogurt
- 2 Tablespoons parmesan cheese freshly grated
Instructions
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out.
- Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
- Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. Sprinkle basil on top.
- Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
- Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
- To serve, cut into slices and serve warm.
