Can I make Garden Vegetable Pie ahead of time?

Yes. You can prepare the vegetables and cheese topping up to one day in advance. Store them separately in the refrigerator until you are ready to assemble and bake the pie.

Can I use a store-bought pie crust?

Yes. A pre-baked store-bought pie crust works well and saves preparation time while still giving the Garden Vegetable Pie a flaky base.

Why is my Garden Vegetable Pie watery?

Excess moisture from tomatoes usually makes Garden Vegetable Pie watery. Drain the tomato slices, pat them dry, and saute the zucchini and squash before baking.

Can I substitute the mayonnaise?

Yes. You can replace part of the mayonnaise with plain Greek yogurt for a lighter cheese topping while keeping the texture creamy.

Can I freeze Garden Vegetable Pie?

Freezing is not recommended because the vegetables can release moisture when thawed, and the mayonnaise-based topping may not keep its original texture.

Garden Vegetable Pie: Amazing 7-Step Recipe for Delicious Results

Description

This Garden Vegetable Pie is packed with fresh tomatoes, zucchini, yellow squash, onion, basil, and a creamy cheese spread topping baked in a flaky pre-baked pie crust.

Ingredients

1 pre-baked 9-inch pie crust
3 Roma tomatoes, peeled and sliced
1 small zucchini, sliced into rings
1 small yellow squash, sliced into rings
1/2 cup sweet onion, sliced
10 fresh basil leaves, chopped
1 cup shredded mozzarella cheese
1 cup freshly shredded cheddar cheese
3/4 cup mayonnaise
2 tablespoons freshly grated parmesan cheese
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Preheat oven to 350°F.
Place tomato slices in a colander in one layer, sprinkle with salt, and allow them to drain for 10 minutes.
Pat the tomatoes dry with paper towels to remove excess moisture.
Heat a large skillet over medium-high heat.
Season zucchini and squash with salt and pepper.
Sauté zucchini and squash in a single layer for 2 to 3 minutes per side until lightly golden.
Remove sautéed zucchini and squash to a paper towel.
Layer zucchini, squash, tomato slices, and onion in the cooled pre-baked pie crust.
Sprinkle chopped basil over the vegetables.
Combine mozzarella cheese, cheddar cheese, and mayonnaise in a bowl.
Spread the cheese mixture evenly over the vegetables.
Sprinkle parmesan cheese over the top.
Bake for about 30 minutes or until lightly browned.
Allow the pie to cool for at least 15 minutes.
Slice and serve warm.

Notes

The zucchini, yellow squash, and onion may be sliced up to one day ahead of time.
The cheese spread may be made ahead and stored in the refrigerator.
Freezing is not recommended because the vegetables may make the crust soggy when thawed.
The mayonnaise-based topping does not freeze well.
A frozen, thawed pre-baked pie shell may be used to save time.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 286
Sugar: 3g
Sodium: 483mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0.01g
Carbohydrates: 18g
Fiber: 2g
Protein: 9g
Cholesterol: 30mg