Zucchini Tomato Mozzarella Pie

Easy, light and savory pie with zucchini and tomatoes. Fresh ingredients make this Mediterra...

zucchini tomato mozzarella pie
Easy, light and savory pie with zucchini and tomatoes.

Fresh ingredients make this Mediterranean vegetarian pie recipe one of our favorites. A lovely dish for spring.

This week’s rain softened the gardens. The air smells more like spring. We are in the thick of small repairs. Cleaning and weeding through old clothes and books. Donating what no longer seems necessary. The need to downsize and travel light is gaining momentum.

We both craved something fresh yesterday. Something not stewed, or heavy or made from root vegetables. Something more sexy than soup. So, Darling, it had to be Italian.

And yes, it had to be a pie.

Zucchini Tomato Mozzarella Pie Recipe


The Italian goddess Venus knew a thing or two about love. What was her favorite fruit, you ask? Tomatoes, of course. Vegans- use your favorite gluten-free vegan cheese or soy "mozzarella".


Ingredients:

3 medium zucchini
Sea salt, as needed
4-5 cloves garlic, minced
Fresh ground pepper, to taste
Extra virgin olive oil
8 oz. mozzarella, sliced*
3 medium vine-ripe or heirloom tomatoes
Fresh chopped basil, to taste
1 cup Crunchy Gluten Free Bread Crumbs or your favorite crumbs tossed in olive oil and Italian herbs

Instructions:

Preheat the oven to 375ºF.

Trim both ends of each zucchini. Cut them in half; then slice lengthwise into thin flat strips. Place in a colander and sprinkle with sea salt. Set aside for ten minutes or so. Press with dry towels to extract some of the moisture.

In a 9-inch pie plate (or gratin pan or baking dish) layer the zucchini strips in an overlapping pattern. Season with pepper and minced garlic.

Drizzle with extra virgin olive oil. Layer with mozzarella slices.

Slice the tomatoes and place them on top of the mozzarella. Season the tomatoes with sea salt, pepper and basil.

Top with the Crunchy Gluten Free Bread Crumbs.

Bake in a preheated oven for 35 to 40 minutes until the zucchini is fork-tender and the topping is golden brown. Set aside for five minutes before cutting and serving.

Serve as a first course or a side dish. We like it with rice, quiona, or polenta.

Serves 4.


Recipe Source: glutenfreegoddess.blogspot.com

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