Summer Veggie Pie
Another option with this recipe is to make it all in one big oven-safe dish, and top the whole thing with all-butter puff pastry. Simply wonderful!
- 4 Tbsp butter
- 1/2 Tsp salt
- 1/4 Tsp pepper
- 2 C mozzarella cheese
- 1/2 C parmesan
- 2 pie crusts or all-butter puff pastry
- 1 onion
- broccoli (optional)
- 2 large tomatoes, sliced into thin wedges
- parsley (optional for summer pie - use if you don't like cilantro)
- 3/4 C chopped cilantro
- 1/3 C lemon juice
- 1/2 red bell pepper
- 1 lb zucchini/yellow squash
Chop zucchini, yellow squash, onion, and bell pepper into thin slices. Add cilantro, lemon juice, salt, and pepper. Toss.
Heat butter in a large frying pan, add veggie mix and saute until soft, about 3 minutes. Drain mixture in a colander.
Lay pie crust in pie pan and start adding layers in this order:
half the Parmesan
half the veggie mixture
half the sliced tomatoes
half the mozzarella
remaining veggie mixture
remaining sliced tomatoes
Cover with the remaining pie crust.
Bake at 425 for 25 minutes or until golden.