Happy Pi Day to all my fellow Vinglers! If you are working on people healthier in 2016, Pi Day doesn't mean you have to break your healthy streak! This garden vegetable pie recipe is so delicious that you will feel like you are indulging in an unhealthy pie. This recipe comes from the wonderful people at Tastes Better From Scratch.
For this delicious pie, you will need:
-- 1 (9-inch) prebaked deep dish pie shell
-- 3 tomatoes, peeled and sliced (Roma work best)
-- 1 small zucchini, sliced into rings
-- 1 small yellow squash, sliced into rings
-- 1/2 cup sliced sweet or red onion
-- 10 fresh basil leaves, chopped
-- 1 cup grated mozzarella
-- 1 cup grated cheddar
-- 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
-- 2 Tbsp fresh grated Parmesan Cheese
-- Salt and pepper
You can find all of these items at a grocery store.
Prepare the vegetables and assemble the pie.
Before you begin assembling the pie, preheat your oven to 350 degrees Fahrenheit.
Take your tomatoes and place them in a colander. Sprinkle the tomatoes with salt and allow them to drain for about 10 minutes. Then, use a paper towel to pat dry so that you don't have a soggy pie.
In a large skillet, place the zucchini and squash and season with salt and pepper. Saute the zucchini and squash for a few minutes on either side until they are golden brown. Then, let them cool on a paper towel.
In the pie dish with the pie crust, layer the vegetables and sprinkle basil on top of the vegetables. Combine the cheeses and mayonnaise and sprinkle it on top of the vegetables.
Bake for about 30 minutes until the top is golden brown. Remove from the oven and allow the pie to cool for about 10 minutes.
Slice your pie into pieces and indulge in your healthy pie!
For more delicious food recipes, check out the "DIY FOOD" collection!