Zucchini and Tomato Pie

Charlene Novak
Serves Serves 6-8
Print recipe
  • Prep time 15 mins
  • Cook time 25 mins
  • Ready time 40 mins

A flavourful mix of zucchini, tomatoes and cheese baked in a pie.

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  • 15 oz package refrigerated pie crusts
  • 1 lb zucchini, (about 2 medium sized), sliced thinly
  • 1 small onion, thinly sliced
  • 2 teaspoons olive oil
  • 4 plum tomatoes, sliced
  • ½ cup fresh basil, chopped
  • ½ cup freshly grated vegetarian Parmesan cheese
  • ⅓ cup light mayonnaise
  • ½ teaspoon ground pepper


Preheat an oven to 230°C/450°F/gas mark 8

Fit pie crust into a 9 inch tart pan and trim off excess. Prick bottom and sides with fork. Bake for 9-11 minutes or until lightly browned. Let cool.

Sauté  zucchini and onions in hot oil in a large skillet over medium heat until tender and onions become translucent.

Arrange zucchini mixture in bottom of the prepared pie crust. Arrange tomatoes on top of the zucchini.

Stir together basil, cheese, and mayonnaise. Drop by teaspoonful evenly on top of tomatoes, and spread gently. Sprinkle with pepper.

Bake at 220°C/425°F/gas mark 7 for 15 minutes or until thoroughly heated and cheese mixture is slightly melted.