This tasty Vegetable Pie is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.
Looking for more pie recipes? Try my Peach Pie or Tomato Pie!
You can enjoy all the flavors of the garden in this delicious Vegetable Pie recipe that I adapted from my popular Tomato Pie. I love how quick and easy it is to prepare, and the warm cheesy topping takes it to comfort food level, deliciousness! My kids devour this one, and I can feel good that it’s loaded with fresh veggies.
How to make Vegetable Pie:
Gather Ingredients: This recipe is easily adaptable, so use whatever veggies you like or have on hand! Chopped broccoli, asparagus, spinach, bell pepper, and mushrooms would all taste great. Sauté them as directed in step 2. You could also substitute plain greek yogurt for the mayonnaise.
Prep tomatoes by placing the slices in a colander in the sink in 1 layer.Sprinkle with salt and allow to drain for 10 minutes.Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want very wet tomatoes or your pie will turn out soggy).
Sauté zucchini and squash in a large skillet on medium high heat. Season with salt and pepper and sauté in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel.
Assemble pie: Layer the tomato slices, zucchini, squash, and onion on the bottom of the pie shell. Sprinkle basil on top.
Cheese Topping: Combine the grated cheeses and mayonnaise together.Smooth cheese mixture over the top and then sprinkle on parmesan cheese.
Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes. Cut into slices and serve warm.
Make Ahead Instructions:
To Make Ahead: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and kept in the fridge.
To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.
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Recipe
4.91 from 64 votes
Vegetable Pie
This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.
Print Pin Review
Author Lauren Allen
Course Main Course
Cuisine American
Servings 8
Calories 286
Cost 7
Prep 20 minutes mins
Cook 40 minutes mins
Total 1 hour hr
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Equipment
- See AlsoDelicious Cheese Fondue
Ingredients
- 1 9-inch pre-baked pie crust
- 3 tomatoes , peeled and sliced (Roma work best)
- 1 small zucchini , sliced into rings
- 1 small yellow squash , sliced into rings
- 1/2 cup sweet onion (or red onion), sliced
- 10 fresh basil leaves , chopped
- 1 cup shredded mozzarella cheese
- 1 cup freshly shredded cheddar cheese
- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
- 2 Tablespoons freshly grated parmesan cheese
- salt and freshly ground black pepper
Instructions
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer.Sprinkle with salt and allow to drain for 10 minutes.
Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
Combine the grated cheeses and mayonnaise together.Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
To serve, cut into slices and serve warm.
Notes
Make Ahead Instructions: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and just kept in the fridge.
To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.
Nutrition
Calories: 286kcalCarbohydrates: 18gProtein: 9gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 30mgSodium: 483mgPotassium: 254mgFiber: 2gSugar: 3gVitamin A: 732IUVitamin C: 12mgCalcium: 200mgIron: 1mg
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I originally shared this recipe August 2015. Updated July 2021.
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Published
Categories
- Main Dish
- Pie
- Skinny Main Dish
About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
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