Zucchini Tomato Pie

This is a summer staple in our home and one of the first meal I make every year with our homegrown zucchini. Clayton and I are able to nearly finish a whole pie for dinner and it’s all we eat! We love this pie! I got a basic recipe for this from Clayton’s aunt and have added to it over the years.

It would make a great side dish to any grilled summer meal or as I said before could be a meal in itself. ENJOY this pie warm straight out of the oven!

5 from 1 reviews
Zucchini Tomato Pie
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 pie crust, homemade or prepared
  • ½ Tbsp. olive oil
  • 1 small zucchini, 2-3 cups, diced
  • 1 small or medium onion, diced
  • 1 pint of cherry or grape tomatoes, 2 cups, halved
  • fresh or dried oregano
  • fresh or dried basil
  • salt and pepper
  • 8 oz. mozzarella cheese
  • 1 cup mayonnaise
  1. Bake pie crust per instructions on prepared pie crust box or via your favorite pie crust recipe.
  2. Heat olive oil in skillet and saute zucchini and onion for 3-5 minutes. Add cherry tomatoes, oregano, basil, salt and pepper. Add cook for 1-2 more minutes. Add zucchini mixture to baked pie shell.
  3. In a small bowl, mix together mozzarella and mayonnaise.
  4. Turn oven to 350 degrees F and bake for 30-35 minutes.


Zucchini Tomato Pie 2

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