Baked Zucchini Tomato Pie Food

VEGETABLE PIE

Steps:

• 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.

AUNT INA'S TOMATO ZUCCHINI PIE

Steps:

• 1. Pre-heat oven to 400 degrees. Grease a 10-inch pie plate. Sprinkle tomato, zucchini, onion and Parmesan cheese on bottom of pie plate.
• 2. Beat together remaining ingredients until smooth, 15 seconds in blender on high, or 1 minute with a whisk or hand beater. Carefully pour into pie plate on top of vegetables. Bake until knife inserted in center comes out clean - about 30 minutes. Cool 5 minutes before cutting and serving.
• 3. Note: If you want to have more "cooked" and less crisp veggies you can saute them before placing in pie plate. However, be sure to fully drain any oil or juice before placing in pie plate.

ZUCCHINI TOMATO PIE

Steps:

• 1. Heat oven to 400°F. Lightly grease bottom and side of 9-inch pie plate.
• 2. Combine chopped zucchini, tomato and onion in a bowl, and mix well with cheese. Spread in pie plate.
• 3. Stir together remaining ingredients with fork until blended. Pour over veggies in pie plate.
• 4. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

ZUCCHINI, CORN, AND TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
• In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
• Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

IMPOSSIBLY EASY ZUCCHINI PIE

Steps:

• Heat oven to 400°F. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.
• Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.
• Stir together remaining ingredients with fork until blended. Pour evenly into pie plate.
• Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

EASY ZUCCHINI, TOMATO, AND CHEESE TART

Steps:

• Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
• Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
• Preheat the oven to 425 degrees F.
• Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

HEIRLOOM TOMATOES AND ZUCCHINI PIE

Steps:

• Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
• Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
• Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
• Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
• Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

TOMATO ZUCCHINI BAKE

Steps:

• Coat a 2 qt. baking dish with cooking spray. Add zucchini and sprinkle with garlic salt to taste. Combine stewed tomatoes, tomato sauce and oregano; pour over zucchini. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini is tender and cheese begins to brown.

TOMATO PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake until bottom is lightly browned, 20-25 minutes. Remove foil and weights; bake until light brown, 5-10 minutes longer. Cool on a wire rack., In a small bowl, combine mayonnaise, cheese, green onions and seasonings. Arrange one-third of the tomatoes in crust; spread with one-third of the mayonnaise mixture. Repeat layers twice. Bake 25 minutes. Top with bacon; bake until filling is bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

IMPOSSIBLE ZUCCHINI-TOMATO CHEESE PIE

Steps:

• Preheat oven to 400F.
• Spray a 10" deep dish pie plate with veggie oil.
• Layer the zucchini,onion,& tomato in the pie plate.
• Sprinkle cheeses evenly over the veggies.
• Combine the biscuit mix, pepper, parsley& milk, mix well using a whisk.
• Pour mixture over the veggies.
• Bake for 30 minutes or until a knife comes out clean, cool on wire rack for 5 minutes- serve.

BAKED ZUCCHINI WITH TOMATOES

Steps:

• THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.
• SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
• Preheat oven to 400F.
• Core, seed and chop pepper.
• Peel and finely chop onion.
• Trim ends off the zucchini and remove the stem end from the tomatoes.
• Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.
• Scatter the green pepper, onion, salt, and pepper over the slices.
• Drizzle the oil evenly over the vegetables.
• Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
• YOU CAN SUBSTITUTE YELLOW SQUASH.
• THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.

ZUCCHINI, ONION AND TOMATO BAKE

Steps:

• Slice onions into thin rings and saute in olive oil until clear.
• Slice zucchini into thin round slices, do the same with the tomatoes.
• Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
• One layer of zucchini (do not overlap).
• Thin layer of sautéed onions in olive oil.
• Tomatoes.
• Sprinkle with parmesan cheese.
• salt and black pepper (I use quite a bit).
• Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.

LAYERED ZUCCHINI AND TOMATO BAKE

Steps:

• Preheat oven to 400 degrees F.
• You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
• Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
• Add salt and pepper.
• Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

BAKED ZUCCHINI TOMATO PIE

Steps:

• Lightly saute 2 chopped zucchinis in a dab of olive oil. Salt and pepper.
• Cover the bottom of a pie shell with the sauteed zucchini. And cover with fresh tomato slices.
• Mix parmesan cheese, mayo, bacon and basil:.
• Spread over the fresh veggies.
• Bake for 30 minutes at 350 degrees.