Foodie Friday - Zucchini Tomato Pie
Zucchini Tomato Pie
- 1 9” unbaked whole wheat pie shell
- 1/4– 1/3 cup Dijon Mustard
- 8 oz. Mozzarella, thinly sliced
- 2 medium, firm, ripe tomatoes, thinly sliced
- 1 large zucchini, thinly sliced
- 1⁄2 t. chopped garlic or to taste
- 1⁄2 t. oregano
- 2 T. olive oil
- Salt and pepper to taste
Preheat oven to 400°.
Spread mustard evenly over the pie shell, then cover the bottom with the mozzarella.
Beginning at the outer edge of the pie shell, make a layered, overlapping row of zucchini
and tomato slices, alternating for color.
Make a second row and then use enough slices to complete pattern to center.
Sprinkle top evenly with the garlic and oregano.
Season to taste with salt and pepper and drizzle with olive oil over all.
Put pie on a baking sheet (tends to bubble) and bake for about 40 min.
If pie shell begins to darken, place some foil around the edges.
Can be served warm or at room temp.
Refrigerate or freeze for reheating at a later date.
To reheat : Allow to thaw. Place in 350° oven, covered for 10 min., uncovered for another 5 or 10 min.)
Another yummy recipe from Denise & Yvonne of Cooking for Real...!