Tomato-Zucchini Pie

Name: Tomato-Zucchini Pie
Ingredients: 1 (10-inch) unbaked pie shell; 1/3 c. Dijon mustard; 1 lb. Mozzarella, thinly sliced; 5 medium sized tomatoes, thinly sliced; 2 large zucchini, thinly sliced; 1/2 tsp. chopped garlic; 1/2 tsp. oregano; salt and freshly ground pepper to taste; 2 Tbsp. olive oil; 2 Tbsp. fresh chopped basil

10 ingredients

7 steps

Ingredients

1 (10-inch) unbaked pie shell
1/3 c. Dijon mustard
1 lb. Mozzarella, thinly sliced
5 medium sized tomatoes, thinly sliced
2 large zucchini, thinly sliced
1/2 tsp. chopped garlic
1/2 tsp. oregano
salt and freshly ground pepper to taste
2 Tbsp. olive oil
2 Tbsp. fresh chopped basil

Directions

1

Preheat oven to 400°.
2

Spread mustard evenly over pie shell and cover with Mozzarella.
3

Make layered overlapping of tomato and zucchini slices alternating for color.
4

Sprinkle half of garlic, oregano, salt and pepper and drizzle half of olive oil over layer of tomatoes and zucchini.
5

Make second layer of tomatoes and zucchini and sprinkle with rest of garlic, oregano, salt and pepper and drizzle remaining olive oil on top.
6

Put pie on baking sheet and bake for 40 to 50 minutes.
7

Sprinkle with chopped basil and serve.