Tomato-Zucchini Pie


  • 1 1/2 cups all-purpose flour (I used white spelt)
  • 1 tsp salt
  • 1 1/2 tsp ground black pepper, divided
  • 1/4 cup soft butter
  • 2-3 tablespoons water
  • 2 large eggs, separated from yolk from whites
  • 1 zucchini, thinly sliced
  • 1/3 cup mayonnaise (I used low fat)
  • 1/4 cup Parmesan cheese
  • 1/4 cup goat cheese
  • 1/2 tsp salt
  • 3 tablespoons fresh basil, chopped
  • 5 tomatoes, sliced
  • Extra basil for garnish


  1. Combine flour, butter, salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1 more tablespoon of water if needed. Press dough into a 9-inch square or round pie or tart pan. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes. If making mini pies, spray small muffin pan with non-stick cooking spray and press dough into each muffin space. Pierce bottom with fork, brush with egg and freeze 5 minutes.
  2. Preheat oven to 375 degrees F. Pour egg whites onto bottom of pie crust and back crust 15 minutes. Set aside.
  3. Microwave zucchini 4 minutes or until tender. Drain extra water on paper towels.
  4. In a separate bowl, combine remaining 1/2 tsp pepper, 1/2 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise mixture.
  5. Bake 25 minutes for large pie and 18-20 minutes for mini pies, or until filling is hot and bubble and crust is golden.

Recipe and Photo: Delightful Mom on Foodista / CC BY


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