Tomato Pie – An easy way to enjoy summer vegetables, layer zucchini and tomatoes in a cheesy, pie crust and top with a creamy, yogurt herb sauce.
Pin Tomato Pie here.
I am hanging onto heirloom tomatoes as long as I can. They will be gone so quickly, which makes me rather sad. While I love to eat them raw, I adore making something fun out of them. In this case, the recipe involved a pie crust. I am sure I have written of my pure love of a pie crust. I could go on and on about it. This time I made a savory tomato pie, that comes together in a matter of minutes. Tomato Pie with Zucchini, Yogurt and Herbs is simple to make. While you are blind baking the pie crust, prep all your other ingredients. You will even have time to stand around and stare at the oven timer willing it to move faster. Once the pie crust is done, layer on all the ingredients and bake again. It is really that simple.
We enjoyed this tomato pie for dinner with a salad. The next day I happily ate it for lunch. I love when my husband forgets his lunch, and I get to it eat. Is that mean? I did make it after all, and quality control and tasting is part of this job. A part I very much like. I would happily serve this pie for dinner or brunch. It could go either way. The pie crust makes it feel so special, but the calories will not ruin your day. Ok if you eat the entire pie in one sitting, you will need to run a marathon to use all the calories. If you stick to the correct portion size, you can merrily go about your day. Enjoy the last of summer’s beautiful bounty and make a Tomato Pie for your family. They are going to love it.
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Tomato Zucchini Pie with Yogurt and Herbs
- 1 pie crust
- 1/4 cup grated Parmesan cheese
- 1 lb. tomatoes sliced 1/4 inch thick
- 3/4 lb. zucchini sliced 1/4 inch thick
- 1/4 cup low fat mayonnaise
- 1/4 cup low fat plain Greek yogurt
- 3 tbsp. chopped fresh basil
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh chives
Preheat oven to 425•.
Place pie crust into a 9-inch pie plate pushing crust down to the bottom and on the sides.
Fold over the excess dough and crimp the edges.
Place parchment paper inside and pour in dried beans.
Bake for 15 minutes.
Reduce oven to 325•.
Let cool and remove beans and parchment paper.
Sprinkle cheese on the bottom of the crust.
Lay zucchini slightly overlapping onto the bottom of the pie crust. Completely cover the bottom.
Place the tomatoes on top, overlapping them and covering the zucchini.
In a small bowl, mix together the remaining ingredients.
Spoon onto the tomatoes and spread into an even layer.
Bake for 35 minutes.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, low calorie summer vegetable recipes: