Savory Tomato Zucchini Pie

Savory Tomato Zucchini Pie

                                    Savory Tomato Zucchini Pie.

Savory Tomato Zucchini Pie

Savory Tomato Zucchini PieI have a good amount of organic red and heirloom tomatoes and zucchini from our local CSA Farm which is still harvesting all the late summer crops as we speak! As we live so North, harvesting continues on in September and beyond! What to do with all this beautiful produce? Let’s make a simple savory pie loaded with organic tomatoes and zucchini, simply seasoned with oregano and basil and all held together with creamy goat cheese, parmesan cheese and Panko breadcrumbs. The easy crust is made with olive oil and is pressed into the pie pan. This Savory Tomato Zucchini Pie recipe is a keeper. Enjoy it as a vegetarian main or as a side to the protein of choice. A fresh green salad and a good dry red or white wine pairs perfectly with my Savory Tomato Zucchini Pie!

Preheat oven to 350 degrees Fahrenheight

Easy pressed crust:

2 cups organic all purpose or pastry flour 

1/2 cup extra virgin olive oil

1/4 cup greek yogurt or goat chèvre 

1/2 teaspoon himalayan salt

1/2 teaspoon dried oregano

1 tablespoon each parmesan and panko bread crumbs

In a large pie pan mix together the above ingredients except the cheese and panko( you can also mix it in a bowl and then place in pie pan

Now press the dough into the pan making sure that the dough covers the bottom and beyond the sides, flute edges with a knife or fork.olive oil pressed pie crust

Sprinkle bottom with the parmesan and panko, set aside(see picture)

The filling:

In a mixing bowl combine:

2-3 cups cut up organic tomatoes, large pieces

2 organic zucchini, cut into medium pieces

1/2 cup chopped organic basil leaves

1 tablespoon dried oregano or 4 tablespoons fresh, chopped

Himalayan salt and pepper to taste

3/4 cup crumbled goat cheese

1/2 cup grated parmesan, reserve some for top

1/2 cup panko breadcrumbs, reserve some for top 

Pour the vegetable filling into the pie crust

The filling will be mounded(see picture)uncooked filled pie crust

Sprinkle the top with a bit of reserved parmesan and panko 

Pop into oven for approximately 1 hour

Raise temperature to 375 degrees  continue to bake another 1/2 hour until the filling is cooked through, bubbling and crust edges are browned

Remove from oven and let rest before serving 

Enjoy as a main entrée or as a side to meat protein with a fresh salad and wine of choice!

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