Sunday, August 29, 2010

Summer Veggie Pie

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
  • chard


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

remaining mozzarella

remaining parmesan

Cover with the remaining pie crust.

Bake at 425 for 25 minutes or until golden.

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