Truth be told, Kyle doesn't love this recipe. I don't know if its the strangeness of vegetables in a pie crust and his inability to categorize this meal or if its the lack of meat for his oh-so-manly palate. Either way, it's one of my favorites and I just throw it in as a side dish for him and dare him to quibble over a home cooked meal...
I found this recipe in a Southern Living magazine the year we got married and I have been making it ever since. Recipe here and below!
- 1 refrigerated piecrust
- 1 medium zucchini, thinly sliced (about 3/4 lb.)
- 2 teaspoons olive oil
- *3 medium plum tomatoes, sliced
- 1/2 cup fresh basil, chopped
- 1/3 cup (1 1/2 oz.) freshly grated Parmesan cheese
- 1/3 cup light mayonnaise
- 1/2 teaspoon freshly ground pepper
(* - per recipe. I use two.)
1. Fit piecrust into a 9-inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust using a fork.
2. Bake piecrust at 450° for 9 to 11 minutes or until lightly browned. Let cool.
3. Sauté zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.
4. Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
5. Bake at 425° for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.