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Garden Vegetable Pie

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A comforting, flavorful pie filled with vibrant garden vegetables nestled in a flaky crust and topped with a creamy, cheesy spread. Perfect for showcasing seasonal produce in a satisfying, one-dish meal.

  • Author: Chef Sarah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

1 (9-inch) pre-baked flaky pie crust

3 Roma tomatoes, peeled and sliced

1 small zucchini, sliced into rings

1 small yellow squash, sliced into rings

½ cup sweet onion, thinly sliced

10 fresh basil leaves, chopped

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

¾ cup mayonnaise (or half mayo, half Greek yogurt)

2 tablespoons freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C).

  2. Place the tomato slices in a colander in the sink in a single layer. Sprinkle lightly with salt and let them drain for about 10 minutes. Pat dry with paper towels to remove excess moisture.

  3. In a large skillet over medium-high heat, sauté the zucchini and squash rings in a single layer for 2–3 minutes per side until golden. Season with salt and pepper, then drain on paper towels.

  4. Arrange the vegetables in the pre-baked pie crust, layering zucchini, squash, tomato slices, and onion. Sprinkle the chopped basil over the top.

  5. In a bowl, combine the mozzarella, cheddar, and mayonnaise (or Greek yogurt). Spread this mixture evenly over the vegetables, then sprinkle Parmesan on top.

  6. Bake for about 30 minutes, or until the top is lightly browned and bubbly.

  7. Let the pie rest for at least 15 minutes before slicing and serving.

Notes

  • Drain tomatoes well to avoid a soggy crust.
  • You can use a homemade or store-bought crust.
  • Half mayo and half Greek yogurt makes for a lighter, tangier topping.
  • Feel free to customize with seasonal veggies and cheeses.
  • Freezing is not recommended as the texture and topping may separate.

Find it online: https://cookingwithsarah.com/garden-vegetable-pie/