Zucchini, Tomato and Cheese Pie

photoThis recipe is from page 280 of The Victory Garden Cookbook. I made this during the summer months. Sorry about the late post. It makes 6 servings.





Zucchini, Tomato and Cheese Pie

10-inch pastry shell
1 1/2 pounds zucchini
3 medium ripe tomatoes
4 tablespoons butter
1 tablespoon oil
3 eggs, separated
2 cups grated Swiss cheese
1/2 cup crumbled feta cheese
freshly ground pepper
1 tablespoon chopped fresh basil or mint

Cook the pie shell according to package directions. Set aside to cool. Was zucchini, trim and cut into 1/4 inch slices. Salt, drain, and pat dry. Meanwhile, peel the tomatoes, half horizontally, and remove the seeds. Heat 2 tablespoons of butter with the oil in a large saute pan. Lightly brown the zucchini on both sides. Drain on brown paper. Lightly brown the tomatoes until they soften slightly but do not become limp. Cool.

When you are ready to assemble pie, beat the egg yolks, set aside. Place half of the zucchini in the shell. Sprinkle with one-third of the grated swiss cheese and half of the feta, dot with one tablespoon butter, and sprinkle with salt and pepper and half of the basil or mint. Beat the egg whites and fold into the yolks. Spread half of  mixture over the cheese. Slightly flatten the halved tomatoes, and arrange across pie. Sprinkle with one-third of swiss cheese, half od the feta, and the remaining basil or mint. Top with remaining zucchini slices, and season with salt and pepper. Spread with remaining egg mixture, top with the remaining swiss cheese, and dot with remaining tablespoon of butter. Bake in a preheated 400 degree oven for 25-30 minutes or until the eggs are set. Cover the pastry edges with aluminum foil if they are getting too brown.


Per my calculations: Per serving – Calories: 482, Total Fat: 36.1g, Sat. Fat: 16.8g, Carb: 22.6g, Fiber 2.5g, Protein: 18.6g


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