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!
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.
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
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
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!