Tomato zucchini pie with balsamic onions, basil and parmesan
I hit the tomato and zucchini jackpot at the famer’s market on Saturday and have had this convoluted “recipe” in my head ever since. I knew I wanted to somehow shove these glorious veggies into a store-bought pie crust and come out with something amazing. I wasn’t quite sure how to get there so I just started cooking…
What I ended up with is not your standard mayonnaise-cream-cheese-globbed fat pie. Not at all. I used sprinkles of grated romano-parmesan cheese, drizzles of olive oil and (secret time) egg whites to hold it all together. Using egg whites as a base rather than cream cheese and mayonnaise will save you approximately 1 million calories. Add this one to the healthy file.
Here’s how it’s done:
Tomato Zucchini Pie
Frozen pie crust, 1
Tomatoes, 3 sliced
Zucchini, 1 sliced
Yellow onion, thinly sliced
Basil
Olive oil
Balsamic vinegar
Garlic, minced
Parmesan cheese, grated
1. Sautee onions and garlic in olive oil. Add balsamic vinegar to create a reduction. [Fancy... what's this? A balsamic reduction is nothing more than balsamic vinegar left to sit over heat until it reduces to about 1/4 its size. But stir it so it doesn't burn or caramelize. Easy peasy.]
Balsamic onions
2. Start building your pie. Slice all your veggies and season with salt and pepper. Be sure to seed your tomatoes or you’ll have too much watery liquid and your crust will be soggy.
I was eating these zucchini slices like chips. So good.
3. Layer tomatoes, onions, cheese, zucchini, basil, cheese, tomatoes, zucchini, cheese. Drizzle with olive oil. Pour egg whites over pie to fill in holes. This is not a quiche so you’re not looking to fill the entire crust, just give the veggies something to hold on to.
Layer veggies and cheese
A sprinkle of cheese and drizzle of olive oil on top will give you a nice crispy crust on the zucchini
4. Wrap foil around the edges of the crust so it won’t burn.
Don't forget this. I promise you crust will burn if you do.
5. Make sure Weasel is still sitting in your purse.
Sigh, check.
6. Place [pie, not Weasel] in a 450-degree oven for 45 minutes to an hour. Check it about 30 minutes in and use a spatula to push the veggies down so any uncooked egg liquid rises to the top to cook faster.
The finished product
Slice and eat
I can’t ever get perfect pieces out of anything pie or casserole shaped. But doesn’t that look nice? I don’t even have a pie cutter and this guy held up under my fork prodding. We have the egg whites to thank for that, I believe. Enjoy!
I was wondering how long you could keep up with all this cooking, blogging, picture taking and everyday there is a new entry or TWO. It’s fabulous. I love it and Weasel.
moooooooooooom, i’ve posted no fewer than THIRTEEN times today. do you not love me? keep up!
i’VE SEEN THEM ALL. i WANT TO MAKE THE ZUCCHINI TOMATO PIE, BUT DAD WON’T EAT ANYTHING THAT IS REMOTELY GOOD FOR HIM. MAN!
this looks amazing! i just might have to make this one night next week.
im going to eat that for all 6 meals today
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i been thinkin about you babe
it’s not tomato seasonnnn. soon
Thanks for this recipe! I made it last night with tomatoes, zucchini, and basil from the garden and it was fantastic!!!! Thank you!
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