Recipe: Tomato, zucchini and Cheese Pie
1 Pillsbury Pie Crust (or homemade) Place in a 9 inch pie plate and add weights to keep from too much shrinkage. Place in oven at 350* and let it bake until it browns pretty. Take the weights out and let it cool a little.
For the cheese mixture:
In a food processor I added
1/2 cup ricotta cheese
8 oz shredded cheddar cheese and 1/4 cup Parmesan,
Fresh herbs (I used parsley, basil, oregano and thyme). I added some jalapeño to give it a mild kick, and I added about 1 heaping Tbs mayonnaise. Pulse until it’s well blended. I ended up with a cup and a half of cheese mixture.
I diced up 2 Roma tomatoes, 1 medium zucchini and 1 small onion, sauté’d them with some olive oil and salt and pepper, after cooling I put the zucchini, tomatoes, and onion mixture in a colander and let them drain good. I added the cheese mixture and gave it a good stir to blend the cheese into the vegetables. I ended up with 3 cups of zucchini and tomatoes.
Pour the vegetable and cheese mixture into your pre browned pie shell.
Ahead of time slice up fresh tomatoes to place on top., I sprinkled them with som garlic salt and pepper. let the tomatoes sit on a paper towel for about 30 minutes to render out the juices.
I baked it at 350* for about 30 min or so. I just kept checking to make sure the tomatoes were cooking on top because my crust was prebrowned to make it crispy. I left it in the oven with it turned off about 30 min. It needs to sit to be pretty and cut good. I added some fresh basil on top for color and flavor!!
PS I googled Tomato pies and this recipe is a blend of 2 recipes that I liked😊there are so many recipes out there you might want to check them out for your own preference👌