Baked Zucchini Tomato Pie

Discover the irresistible charm of Baked Zucchini Tomato Pie, a savory masterpiece perfect for showcasing the vibrant flavors of summer produce. This recipe layers tender zucchini and juicy tomatoes in a buttery, golden pie crust, creating a stunning visual and textural delight. A creamy, Parmesan-infused custard seasoned with garlic, Italian herbs, and a touch of black pepper ties everything together for a rich yet balanced bite. The simplicity of fresh basil as a garnish adds a refreshing finish, making each slice both comforting and elegant. Whether you're impressing dinner guests or elevating weeknight meals, this baked vegetable pie is a must-try for any home cook. Serve it warm or at room temperature for a versatile dish suitable for brunch, lunch, or dinner!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 2 large tomatoes
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 large eggs
• 1 cup heavy cream
• 1 cup Parmesan cheese
• 1 teaspoon Italian seasoning
• 0.5 teaspoon black pepper
• 1 9-inch pre-made pie crust
• 2 tablespoons fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini and tomatoes into thin, even rounds. Sprinkle the zucchini slices with 1/2 teaspoon of salt and place them on a clean kitchen towel to draw out moisture for about 10 minutes. Blot them dry with another towel.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic and sauté it for 1-2 minutes until aromatic. Set aside.

Step 4

In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, Italian seasoning, black pepper, and the sautéed garlic.

Step 5

Roll out the pre-made pie crust and gently press it into a 9-inch pie dish. Trim any excess dough and crimp the edges.

Step 6

Layer the zucchini and tomato slices alternately inside the pie crust, slightly overlapping them to create concentric circles.

Step 7

Pour the egg and cream mixture evenly over the vegetables, ensuring it spreads into all the gaps.

Step 8

Brush the exposed edges of the pie crust with the remaining olive oil for a golden finish.

Step 9

Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.

Step 10

Remove from the oven and let the pie cool for 10 minutes. Garnish with freshly chopped basil before serving.

Nutrition Facts

Serving size	1612.9 grams (1612.9g)

Amount per serving	% Daily Value*
Calories	3062

Total Fat 218.80g	281%
Saturated Fat 91.70g	459%
Polyunsaturated Fat 3.40g
Cholesterol 701mg	234%
Sodium 9730mg	423%
Total Carbohydrate 197.30g	72%
Dietary Fiber 14.30g	51%
Total Sugars 51.30g
Protein 67.10g	134%

Vitamin D 82IU	410%
Calcium 1125mg	87%
Iron 11mg	60%
Potassium 2305mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 8.9%

Carbs: 26.1%