Summer Veggie Pie

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For the last family gathering I thought I would take something fresh from our garden. And boy was it a hit!

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 Veggie Pie

1 heaping tablespoon Perfect Pesto 

1 zucchini, sliced thin

1 yellow squash, sliced thin

1 Vidalia onion, sliced in rings

1 large heirloom tomato, sliced

1 cup mayo

1 cup cheese  (I used cheddar for this as it is what I had on hand swiss is really good too!)

fresh basil, apx 4 leaves chopped

lemon zest

juice from half lemon

Start with a prebaked pie shell. Allow to cool and put a heaping tablespoon of fresh pesto, spread all around pie shell. (You will be amazed how much flavor this adds to the dish!) While shell is cooling slice zucchini and squash and place in oven safe dish and roast on 350 for 8 mins. This just makes veggies tender and also removes some of the moisture they produce when they cook. lay them on a paper towel to remove any extra moisture so you don;t have a soggy pie! Then layer zucchini, squash, tomato and onion. Make topping mix cheese, mayo, lemon juice, zest and spices and spread over top. Bake 350 for 30 mins. or until golden brown. Allow to cool a little prior to cutting. It’s so YUMMY!!!

xoxo, Bird

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