Vegetable Pie
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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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
Description
This Vegetable Pie uses a pre-baked one-inch pie crust as a base to avoid sogginess. The filling includes drained, salted tomato slices, and sautéed zucchini and yellow squash seasoned with salt and pepper to develop golden edges and reduce moisture. Sweet onion adds mild flavor alongside fresh chopped basil.
The topping blends shredded mozzarella and cheddar cheeses with mayonnaise, creating a creamy layer that melts and browns during baking. A sprinkle of Parmesan on top finishes the pie with a subtle sharpness. Baking at 350°F for about 30 minutes develops a lightly browned surface and melds the flavors.
The pie should cool for 15 minutes before slicing to set the filling. It can be served warm as a vegetarian main dish or side. For preparation ease, slicing the vegetables and making the cheese spread can be done a day ahead. Freezing is not recommended due to moisture effects on crust and topping.
Ingredients
- 1 inch pie crust pre-baked
- 3 tomato 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 basil chopped, fresh leaves
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese freshly shredded
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons Parmesan Cheese freshly grated
- salt freshly ground
- black pepper freshly ground
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.
Notes
- Slice the squash, zucchini, and onion up to one day ahead for convenience.
- Prepare the cheese and mayo mixture ahead and refrigerate until ready to bake.
- Freezing this pie is not advised as the crust may become soggy and the mayonnaise topping doesn’t freeze well.
- A pre-baked, completely cooled pie crust is essential to prevent sogginess from the moist vegetables.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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