Garden Vegetable Pie

Devashish

A delicious savory pie filled with fresh garden vegetables, herbs, and cheese.

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Prep Time 20

Cook Time 40

Total Time 1

Course Main Dish

Cuisine American

Servings

Calories 286 kcal

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.

Nutrition

Calories: 286kcalCarbohydrates: 18gProtein: 9gFat: 20gSaturated Fat: 8gCholesterol: 30mgSodium: 483mgPotassium: 254mgFiber: 2gSugar: 3gVitamin A: 732IUVitamin C: 12mgCalcium: 200mgIron: 1mg

Keyword garden-fresh, quiche-style, savory pie, summer harvest, vegetarian