Zucchini Tomato Mozzarella Pie

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".


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


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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Ivonne said...

This post and recipe make me long for summer, when the basil is lush and full and a recipe such as this would be perfect here in Toronto!

Thank you!

AK said...

Isn't it funny: it's palpable, wanting to turn away from root vegetables to something lighter, brighter.

LOVE the photo, have bookmarked the recipe for later!

PS Cat's Eye: How did she lose her spine? She's just dumped the professor. 100 pages to go.

Catherine said...

A great zucchini recipe . Another veggie I want to make more of. Thanks!

Paul Colligan said...

Loved the recipe. Linked to it from my new GF blog. Thanks for being a GF Godess for all of us.


Kalyn said...

Looks just wonderful. Are you and AK reading Margaret Atwood together? I've read all her books and saw her speak in Salt Lake - totally fabulous speaker.

Jennifer said...

Hi Karina,

This recipe makes me long for summer produce too...I never can find enough ways to cook zucchini, so I'll have to bookmark this one.

To answer your question, btw, I think sheep feta most definitely makes a salad Brokeback :)!

mg said...

I love zucchini (we call them courgettes here). This sounds like a great recipe with mozarella and tomato. I can imagine summer... eating this outside in the garden with a glass of white.

karina said...

Ivonne~ Thanks! I bet it's chilly in Toronto!

Alanna~ It *is* palpable. [I wish I still had the book; I read it 15 years ago; can't wait to discuss the ending!]

Catherine~ It's really good - Steve wants me to make it again - soon.

Paul~ Thanks for stopping by; and for the shout out!

Kalyn~ I'd love to hear her speak. We've been discussing the themes; I read the book awhile ago; I suspect I'd feel differently about it now, perhaps. If only I had time to add another book to the pile...I'd reread it.

Jennifer~ You'll be seeing local zucchini way before we do here. ;-) [I really enjoyed your Oscar night menu posts!]

Mae~ Courgette sounds so much more grand than zucchini! ;-) And yes, perfect with white!

Erin Eats said...

What a beautiful dish, I think I'll try something similiar, though I'd have to substitute something for the zucchini, because my husband is a 2-year-old when it comes to anything "squashy". Any suggestions on a replacement?

karina said...

Erin~ Will he eat eggplant? Follow the same instructions [salting and draining after slicing it thin] and it should work. Or - you could use sliced Idaho potatoes. Hmmm...I may have to try that one myself!

Erin Eats said...

Thanks for the substitutes. Sadly, no, he won't eat eggplant, (he says it's just another form of squash) but he does love potatoes, so I'll give that a try.

karina said...

Erin~ Ah. Well, how about green beans? If he likes fresh green beans, you could make an Italian "Green Bean Casserole"...toss the trimmed green beans in olive oil, sea salt and balsamic vinegar. Place them in the pan and top with the mozzarella, tomatoes, basil, "bread" crumbs...and bake. I bet it would be delicious! [I told my husband about trying it with sliced potatoes and he thought that was a great idea.]

Erin Eats said...

Oooh the green beans sound fantastic, I'll let you know what I do and how it turns out. I really appreciate you brainstorming on this :)

ces said...

oh wow!, looks yum! i'll try this one of these days! thanks for the recipe!

Jeff said...

This dish is nothing short of fantastic!! So simple and fabulous tasting, better than any dish in a restaurant. Fresh basil and zucchini form my garden certainly helped give it a great taste!
Keep those greeat recipes coming