These summer vegetable pies are such a wonderful way to celebrate the season's bounty. The tomato pie is like summer on a plate - with those beautiful heirloom tomatoes layered with creamy cheeses and fresh basil, it's the perfect way to showcase peak tomato season.
The zucchini pie is brilliant for using up all that garden zucchini that seems to multiply overnight. Using crescent rolls as the crust is such a clever shortcut, and the combination of mozzarella with herbs creates this comforting, almost quiche-like dish that makes zucchini the star instead of something you're trying to hide.
Both pies work beautifully as main dishes for lunch or dinner, or as substantial sides. They're also perfect for potlucks since they travel well and can be served at room temperature.
Tomato Pie
Ingredients:
4 to 5 medium heirloom tomatoes, sliced thin
2 cups of shredded Colby-Jack cheese
3 oz cream cheese
1 pie shell
Basil leaves
S&P
Mayo
Directions:
Use a fork to pierce pie shell all over and bake until light brown.
Warm the cream cheese in the microwave for 30 seconds. Spread cream cheese in pie shell.
Spread mayo and salt and pepper on the tomatoes, add basil and cheese.
Repeat and layer with the tomatoes, basil and cheese.
Add a dollop of cream cheese on top.
Bake 20 minutes at 350 degrees.
Zucchini Pie
Ingredients:
4 cups sliced zucchini (5 cups if you are using a deep-dish pie plate)
1 medium onion, chopped
1/2 cup of butter
2 Tablespoons of fresh parsley
S&P
1/4 t of garlic powder, dried basil and dried oregano
2 eggs, beaten
2 cups shredded mozzarella, freshly grated
1 package of crescent dinner rolls
Directions:
Cook zucchini and onion in butter for 10 minutes and drain. Blend eggs, cheese and seasoning together. Add zucchini mixture. Separate rolls and pat into pan with the wide section at the top of the pie dish. Pour in vegetable mixture and bake for 20 minutes at 375.
Let pie stand 10 minutes before serving.
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