Finding a satisfying dinner recipe that uses up all those garden vegetables can feel like a real puzzle – especially during late summer when zucchini and tomatoes seem to multiply overnight. And let’s be honest, there are only so many times you can serve plain roasted vegetables before the family starts giving you those looks across the dinner table.
That’s why this zucchini squash tomato pie has become such a regular at our house: it’s comforting yet not too heavy, makes great use of seasonal produce, and brings something different to the table when you’re tired of the usual veggie sides.
Why You’ll Love This Zucchini Tomato Pie
- Perfect for garden vegetables – This pie is an excellent way to use up your summer garden harvest, especially when you have plenty of zucchini, squash, and tomatoes on hand.
- Make-ahead friendly – You can prep all the vegetables in advance and assemble the pie when you’re ready to bake, making it perfect for busy weeknight dinners or weekend brunches.
- Customizable recipe – Feel free to adjust the vegetables based on what you have – add more mushrooms, skip the squash, or throw in extra cheese. The recipe works well with many variations.
- Great for any meal – This savory pie works perfectly for breakfast, lunch, or dinner, and it’s especially good for brunches or light suppers with a side salad.
What Kind of Zucchini Should I Use?
For this pie recipe, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re tender but not too watery like larger ones can be. Look for zucchini that feels firm and heavy for its size, with smooth, slightly glossy dark green skin – avoid any with soft spots or wrinkled skin. If you can only find larger zucchini, just remove the seedy center before slicing since that’s where most of the water content lives. When slicing your zucchini, try to keep the thickness consistent (about 1/4 inch) so everything cooks evenly in your pie.
Options for Substitutions
This veggie-packed pie is pretty flexible with substitutions. Here’s what you can swap:
- Ready-made pie crust: While a ready-made crust saves time, you can use homemade pie crust or even a gluten-free crust. Puff pastry works too, just pre-bake it according to package instructions.
- Zucchini and yellow squash: Feel free to use all zucchini or all yellow squash if that’s what you have. Patty pan squash or eggplant (salted and drained) can work too.
- Mayonnaise: Greek yogurt or sour cream can replace mayo – just make sure to strain it first to remove excess moisture. A mix of mayo and Greek yogurt works great too.
- Cheese blend: The cheddar-mozzarella combo is just a suggestion. Try Gruyere, Monterey Jack, or Provolone. Just keep the total amount of cheese the same.
- Fresh basil: Out of fresh basil? Use 1 teaspoon dried basil, or try fresh oregano or thyme instead. Italian seasoning works in a pinch too.
- Sun-dried tomatoes: These are optional, but if you want that sweet-tangy taste, you could use roasted red peppers or caramelized onions instead.
Watch Out for These Mistakes While Baking
The biggest challenge when making a zucchini squash tomato pie is dealing with excess moisture, which can lead to a soggy bottom crust – combat this by salting your sliced vegetables and letting them drain on paper towels for 30 minutes before assembling the pie. Another common mistake is underbaking the crust; to ensure a crispy bottom, blind bake your crust for 10-12 minutes before adding the filling, and consider brushing it with beaten egg white during this pre-bake. To prevent your pie from becoming watery while baking, arrange your tomato slices in a single layer and pat them dry thoroughly with paper towels, as overlapping or wet tomatoes will release too much liquid during cooking. For the best flavor development, let the pie rest for 15-20 minutes after baking – this allows the cheese to set properly and makes it much easier to slice cleanly.
What to Serve With Zucchini Tomato Pie?
This savory pie makes a perfect summer lunch or light dinner, and there are lots of tasty ways to round out your meal. A simple mixed green salad with a light vinaigrette dressing helps balance out the richness of the cheese and mayonnaise in the pie. For a more substantial dinner, try serving it alongside some grilled chicken or a piece of baked fish – the fresh vegetables in the pie complement protein dishes really nicely. If you’re serving this for brunch, pair it with some fresh fruit and crispy bacon for a complete meal that everyone will love.
Storage Instructions
Keep Fresh: This tasty veggie pie will stay good in the fridge for up to 3-4 days when wrapped well in plastic wrap or stored in an airtight container. The flavors actually get even better after a day as everything melds together!
Make Ahead: You can prep all your veggies the day before – slice the zucchini, squash, and onions, and store them separately in the fridge. The tomatoes are best sliced fresh though, to avoid getting too watery. You can also mix the egg-mayo-cheese mixture ahead and keep it in the fridge overnight.
Warm Up: When you’re ready to eat your leftover pie, pop it in the oven at 350°F for about 10-15 minutes until heated through. You can also microwave individual slices for about 30-45 seconds, though the crust won’t be as crispy this way.
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-30 g
- Fat: 60-70 g
- Carbohydrates: 50-60 g
Ingredients
- 1 ready-made pie crust (such as deep dish)
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 large tomatoes (thinly sliced, use one for roasting)
- Handful of sun-dried or oven-roasted tomatoes (optional)
- 1/2 onion, sliced
- 1/4 cup thickly sliced mushrooms (optional)
- 2 large eggs
- 1/2 to 3/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Grated parmesan cheese
- 3 basil leaves, chopped
Step 1: Roast the Tomatoes
Preheat your oven to 400°F.
Slice one medium to large tomato and arrange the slices on a sheet pan.
Drizzle with olive oil, and season with salt and pepper.
Roast in the oven for 20-25 minutes, or until the tomato slices begin to caramelize around the edges.
Once done, remove the tomatoes from the oven and lower the temperature to 350°F.
Step 2: Prepare and Season the Vegetables
While the oven is cooling to 350°F, slice the zucchini, squash, mushrooms, onions, and additional tomatoes.
Lay out the tomato slices and pat them dry with a paper towel, salting well to prevent the pie from becoming soggy.
In a pan over medium heat, fry the zucchini and squash slices for 2-3 minutes on each side, using butter for fat and seasoning with salt and pepper.
Set aside on a plate.
You may choose to sauté the onions and mushrooms or leave them uncooked, according to your preference.
Step 3: Prepare the Egg Mixture
In a small mixing bowl, stir together eggs and mayo until smooth.
Then, add cheddar and mozzarella, mixing well to combine.
This creamy mixture will bind the pie ingredients together.
Step 4: Assemble the Pie
In a prepared pie crust, start layering with zucchini, squash, onion, and mushrooms.
Next, add a layer of the roasted tomatoes and fresh basil.
Pour the egg mixture on top of the layered veggies and spread it out evenly.
Top everything with a generous amount of grated Parmesan cheese.
Step 5: Bake the Pie
Place the pie in the oven preheated to 350°F.
Bake for 25 to 30 minutes or until the top becomes golden and set.
The pie should be firm to the touch, indicating that the egg mixture has cooked through.
Step 6: Cool and Serve
Once baked, let the pie cool for a few minutes, allowing it to set further.
Slice and serve your delicious vegetable-cheese pie as a delightful main dish or appetizer.