Friday, September 11, 2015

Tomato and Zucchini Pie–yes, it’s a main dish!

I found out about this week’s recipe while watching Martha Stewart on the Today Show.  I’ve taken her Tomato and Zucchini Tart and made a few changes to make the recipe a little more weeknight-friendly.  It was a big hit with the family!

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  • 2 large tomatoes, thinly sliced (yellow and red look nice)
  • 1 large zucchini, thinly sliced and steamed until tender
  • 1 prepared, refrigerated pie crust (I like Immaculate Ready-to-Bake Pie Crusts)
  • 1 garlic (about 6 or 7 cloves), roasted in tin foil at 400 degrees for about 45 minutes or until cloves are soft and spreadable
  • about 1 1/2 cup cheddar cheese (more or less, depending on your love of cheese)
  • salt and pepper to taste


  1. Roll out pie crust in a pie pan.  Spread the roasted garlic on the pie crust.
  2. Sprinkle about 1/2 cup cheese on the pie crust.
  3. Arrange the zucchini on the bottom of the pie.  Salt and pepper to taste.  Sprinkle on another 1/2 cup cheese.
  4. Arrange the tomatoes on the zucchini layer.  Sprinkle with final 1/2 cup of cheese.
  5. Bake at 400 degrees for 30 to 45 minutes (to prevent over-browning of the pie crust edges, cover them with foil once they’re golden brown)


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