Heirloom Tomatoes and Zucchini Pie

Submitted by SarasotaCook

"Well this was something my mom used to make. since then I have reinvented it and this is what I love to cook for summer. A slice of this ... a few slices of good skirt steak marinated and grilled and a fresh tossed salad. What more could you want? This is perfect!"

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 frozen pie crust (thawed)
• 2 1⁄2 cups zucchini (cut into thin rounds, about 2 large zucchini)
• 3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
• 1 onion (small and cut in half and thin sliced)
• 3 ounces parmesan cheese, grated
• 4 ounces mozzarella cheese, shredded
• 4 ounces mayonnaise
• 1 cup dried breadcrumbs
• 1 tablespoon butter
• 2 tablespoons fresh parsley
• 1 teaspoon dried thyme
• 1 tablespoon olive oil, to cook the zucchini
• 1 teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper

directions

1. Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
2. Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
3. Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
4. Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
5. Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

Reviews

[Meredith C-ville]

Great recipe. My guests were impressed. I made this with zukes and tomatoes from the farmer's market so they were probably a maximum of one day from being on the plant, which I'm sure helped. Also, I went crazy and made my own pie crust, which turned out surprisingly well. I made a few mods in the assembly because I was afraid of too much moisture: I sprinkled a bit of parm and some breadcrumbs on the bottom of the pie before adding the zucchini layer, and generally interspersed a sprinkling of breadcrumbs throughout my layers. I also decreased the mayo to 2 heaping T because I was afraid of a mayonnaisy taste. For artistic effect, I put 6 thin tomato slices (2 of each color) on top of the breadcrumb layer. Also, even though I used breadcrumbs throughout (again, to try to manage moisture), I still only ended up using about a half a cup total. It sat out for ~30 min before a sliced it, and the slices came out easily (even the first one). And it did not turn out to be soggy (nor did it have a soggy bread consistency like I was trying to avoid -- like if I had used too much bread crumb). The mix of cheeses was good but I'm thinking it would be really nice to try with gruyere in there instead of mozz, so I may try that next time.