Vegetable Pie
User Reviews
4.9
207 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
8
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Calories
286 kcal
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Course
Main Course
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Cuisine
American
Vegetable Pie
Report
This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.
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Ingredients
- 1 inch pre-baked pie crust
- 3 tomatoes , peeled and sliced (Roma work best)
- 1 small zucchini , sliced into rings
- 1 small yellow squash , sliced into rings
- 1/2 cup sweet onion (or red onion), sliced
- 10 fresh basil leaves , chopped
- 1 cup shredded Mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
- Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
- Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
- Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
- Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
- To serve, cut into slices and serve warm.
Equipments used:
Notes
- Make Ahead Instructions: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and just kept in the fridge.
- To Freeze: I don't recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn't freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.
Nutrition Information
Show Details
Calories
286kcal
(14%)
Carbohydrates
18g
(6%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
30mg
(10%)
Sodium
483mg
(20%)
Potassium
254mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
732IU
(15%)
Vitamin C
12mg
(13%)
Calcium
200mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 30mg | 10% |
| Sodium | 483mg | 20% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 200mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
207 reviews
Excellent
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