Heirloom Tomatoes And Zucchini Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 frozen pie crust (thawed)
• 2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
• 3 heirloom tomatoes (i like to use a mix of purple, orange and red, thin sliced)
• 1 onion (small and cut in half and thin sliced)
• 3 ounces parmesan cheese, grated
• 4 ounces mozzarella cheese, shredded
• 4 ounces mayonnaise
• 1 cup dried breadcrumbs
• 1 tablespoon butter
• 2 tablespoons fresh parsley
• 1 teaspoon dried thyme
• 1 tablespoon olive oil, to cook the zucchini
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 pie crust -- preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and lamb a few holes in it before baking. bake 5-8 minutes to blind bake or slightly brown before adding the filling. just lightly brown. follow the directions of the pie crust.
• 2 vegetables -- pre-cook the zucchini. i like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. i drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. you just want them to get a head start is all.
• 3 make the pie -- put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. if not, just layer them slightly overlapping to top the zucchini.
• 4 cheese mixture -- in a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
• 5 spread the mixture over tomatoes. in a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.