Zucchini-tomato pie

Yield: 1 Servings

Measure Ingredient
1 \N 10\" pie shell (deep dish is better)
⅓ cup Dijon mustard
\N \N Mozzarella cheese; thinly sliced
2 \N Zucchini; thinly sliced (up to 3)
4 \N Tomato; thinly sliced (up to 5)
½ teaspoon Chopped garlic
½ teaspoon Oregano
\N \N Salt and pepper
2 tablespoons Olive oil
2 tablespoons Fresh basil; chopped

The following recipe is from a recipe that I saw in the NY Times Magazine a number of years ago. Its great for using up the zucchini and tomato crop.

Preheat oven 400F. Spread mustard evenly over bottom of pie shell, then cover bottom completely with mozzarella.. (The original recipe called for a full pound of cheese, I find that its too much. Use however much you are in the mood for). Beginning at the outer edge of the shell, make a layered overlapping row of the tomato and zucchini slices, alternating for color.

Make a second row, then use enough of the remaining slices to fill the center. Sprinkle the top evenly with garlic and oregano. Season to taste with salt and pepper. Drizzle oil over all, and top with chopped basil (I use more than 2 tbls) Put on a baking sheet (line it with foil for easy clean up if you use a lot of cheese) and bake about 40 minutes.

Note: serve warm or cold. Posted to JEWISH-FOOD digest V97 #225 by "Judy Chavel-Hochsztein" <jchavelh@...> on Aug 4, 1997

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