Savory Tomato and Zucchini Pie

It's the last Friday of the month, and you know what that means - Friday Pie Day! But really, where did July go? I blinked and somehow here we are. Summer "vacation" seemed so much longer when I was a kid. Now we're just a few weeks away from my own kids heading back for another school year.

But aside from that pending doom, what other two things can you count on when the last day of July is staring you in the face? Tomatoes and zucchini, that's what! It's funny, because I've gotten pretty lazy (busy really, but I could have carved out some time somewhere...) and haven't planted a garden in about 4 years. Yet, my kitchen is still overrun with zucchini thanks to my neighbors. And personally, I don't think one could ever have to many fresh from the backyard tomatoes.

So, I thought this would be a good time to combine the two and make one savory pie. I also added basil, another thing that just screams summer. I should have just called it Summer Pie!

I almost feel ridiculous giving you a recipe, because I really just parbaked a crust and then shingled slices of the tomato and zucchini into it, stopping to drizzle some olive oil, sprinkle some salt, pepper, and fresh herbs, and add a bit of cheese. It really is as simple as that. So, follow my basic recipe, or go ahead and wing it. My guess is it will be just as delicious whichever way you go.

Speaking of savory pie, my friend Stacy of Food Lust People Love is joining me for #FridayPieDay again this month, and we are once again on the same wavelength. Drop by and visit her, because you're not going to want to miss her Cheese Shallot Potato Pie!

Here's to the last few weeks of summer vacation!

Savory Tomato and Zucchini Pie

Ripe summer tomatoes and zucchini slices are shingled into a savory crust with basil, cheese, and olive oil to complete this savory summer pie recipe.

by Heather Schmitt-Gonzalez

Prep Time: 15 minutes

Cook Time: 35 minutes

Keywords: bake entree vegetarian soy-free nut-free American summer tomatoes zucchini basil chives pie

Ingredients (serves 4-6)

• 1 unbaked 9-inch pie crust made withOUT sugar
• olive oil
• 2 garlic cloves, minced
• 3 ounces shredded Italian Blend Cheese
• 2-3 smallish-medium tomatoes, cored and sliced
• 1 smallish-medium zucchini, sliced
• small handful of fresh basil, cut into chiffonade + more to garnish
• small bundle of fresh chives, minced + more to garnish
• kosher or sea salt
• freshly ground black pepper

Instructions

Preheat the oven to 450° F.

Roll the pie dough out into an 11-inch circle and set over pie plate. Trim and crimp edges and prick bottom with a fork. Bake for 15 minutes, or until bottom is golden. Remove from oven.

Decrease oven temperature to 350° F.

Drizzle the crust with a little bit of olive oil, then scatter half of the garlic and a third of the cheese over it. Lay spread half of the tomato and zucchini out in alternating shingles. Sprinkle with a little salt and pepper. Scatter with remaining garlic and half of the herbs. Drizzle with a little more olive oil and spread with another third of the cheese.

Repeat layer to use up remaining ingredients, ending with the last of the cheese.

Slide into oven and bake for 20 minutes, or until the cheese is melty and the veggies are tender. Let cool before slicing, scatter with more basil and chives to serve.

-inspired by The Kitchen Whisperer

Grab a plate and a fork, it's time for PIE! Pull a chair up to the table and help me dive deeper into the wonderful world of pie; from fruit pies to nut pies to cream pies to icebox pies and beyond...to savory pot pies and skillet pies. Whether it's a traditional round pie, a slab pie, or even a hand pie—it's going to be all about the pie.

Join me on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration. For more information and recipes, please check out my #FRIDAYPIEDAY page!


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