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Tomato Zucchini Pie

This vibrant, veggie-packed pie is a delightful celebration of the season's best produce. Juicy tomatoes and tender zucchini mingle with a trio of creamy cheeses, all nestled in a buttery, golden crust. It's a harmonious balance of flavors that's sure to delight your taste buds.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 395 kcal
Course: Side Dish , Main Course
Cuisine: Italian , American

Ingredients

Ricotta Filling
  • 1 cup whole milk ricotta cheese , drained
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Tomato Zucchini Pie
  • 1 sheet puff pastry (or 1 prepared pie crust)
  • 1 batch Ricotta mix above
  • 1/2 cup shredded gruyere cheese
  • 2 large heirloom tomatoes in various colors sliced 1/4 inch thick
  • 1 large zucchini sliced 1/4 inch thick
  • 1 tablespoon shredded Parmesan
  • 1-2 tablespoon Shredded fresh basil optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350° F.
  2. Place the puff pastry sheet in the bottom of a 9-inch pie pan. Trim any extra dough and crimp the edges.
  3. Use a piece of tin foil or parchment paper and fill with beans or pie weights. Bake for 20 minutes. Remove and cool for 5 minutes.
  4. Slice the tomatoes and zucchini.
  5. Place the zucchini on a paper towel and sprinkle it with salt. Let it sit for 10 minutes, then pat dry.
  6. Place the tomatoes on a paper towel, and pat dry, to soak up some of the moisture
  7. Combine all the ricotta ingredients together and stir well.
  8. Spread ricotta mix over the bottom of the crust.
  9. Sprinkle the Gruyere cheese over the ricotta.
  10. Layer the tomato and zucchini slices in a circle around the pie pan. And finish in the middle.
  11. Sprinkle with fresh parmesan.
  12. Bake for 50 minutes or until the pie has set up and is no longer jiggly.

Notes

  • Tips:You may need to roll your puff pastry out a little if your pie pan is too large.You may wish to drain your ricotta in a paper towel to keep the pie from becoming too wet.Lay the zucchini over a paper towel and sprinkle with salt. Let it stand for 10 minutes, then pat dry. This will also prevent the pie from being too wet.
  • Why is my tomato pie runny? The tomatoes may be super juicy. You may wish to lay them out on a paper towel and pat dry a little. You can also sprinkle the pie crust with a little cornmeal before adding the ricotta mix. This will soak up more of the moisture.
  • Storage:Store in an airtight container in the refrigerator for up to 5 days.May be frozen for up to 3 months.

Nutrition Information

Calories 395kcal (20%) Carbohydrates 25g (8%) Protein 15g (30%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.003g Cholesterol 65mg (22%) Sodium 416mg (17%) Potassium 387mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1005IU (20%) Vitamin C 18mg (20%) Calcium 270mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 395

% Daily Value*

Calories 395kcal 20%
Carbohydrates 25g 8%
Protein 15g 30%
Fat 27g 42%
Saturated Fat 11g 55%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 12g 60%
Trans Fat 0.003g 0%
Cholesterol 65mg 22%
Sodium 416mg 17%
Potassium 387mg 8%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1005IU 20%
Vitamin C 18mg 20%
Calcium 270mg 27%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.