Savory Zucchini Tomato and Basil Pie

This Savory Zucchini Tomato and Basil Pie is the summer celebration your taste buds have been waiting for! Flaky, buttery crust cradles layers of tender zucchini and juicy tomato slices, all jazzed up with fragrant garlic, sweet onions, and a sprinkle of dried oregano. Tangy Dijon mustard adds a subtle zing that ties the flavors together, while generous amounts of gooey mozzarella and nutty Parmesan create that irresistible cheese pull we all adore. As someone who’s always looking for easy dinner ideas, I love that this recipe is beginner-friendly yet feels impressively gourmet—perfect for weeknight dinners or leisurely weekend lunches. With just 30 minutes of prep, 40 minutes in the oven, and a brief 10-minute resting period, you’ll have a beautiful pie that’s ready to shine at the table and rack up compliments.

Beyond its delicious taste, this zucchini tomato pie is a brilliant way to make the most of summer vegetables. Whether you’re dealing with an overabundance of zucchini from your garden or hunting for a crowd-pleasing dish for a potluck, this savory pie fits the bill. It’s an easy dinner and a lovely lunch option, with each 350-calorie slice feeling light yet satisfying. Summer vegetables like zucchini and tomatoes take center stage, supported by fresh basil leaves that infuse every bite with that classic garden-fresh aroma. With a difficulty level marked as Beginner, this recipe invites home cooks of all skill levels to get creative in the kitchen and serve up a slice of sunshine any night of the week.

KEY INGREDIENTS IN SAVORY ZUCCHINI TOMATO AND BASIL PIE

Every great dish starts with quality ingredients that shine on their own and play beautifully together. In this pie, each element brings its own character—from the tender veggies to the rich cheeses and bright basil. Let’s break down what you’ll need and how each component contributes to the final masterpiece.

• Pie Crust

Whether you choose a refrigerated pie crust or roll out your favorite homemade dough, this buttery foundation provides a flaky, tender base that holds all the delicious layers in place.

• Olive Oil

A drizzle of olive oil in the skillet helps sauté the onions and garlic until they’re soft and fragrant, adding a smooth, fruity note to the filling.

• Onion

Thinly sliced onions become sweet and translucent when cooked, lending a gentle sweetness and depth that balances the tomatoes’ acidity.

• Zucchini

Fresh zucchini rounds out the filling with a mild, slightly earthy flavor and tender texture, capturing the essence of summer vegetables.

• Tomato

Juicy tomato slices brighten every bite with natural acidity and freshness, ensuring this savory pie feels light and vibrant.

• Mozzarella Cheese

Shredded mozzarella melts into a stretchy, gooey layer that helps bind everything together and delivers that comforting cheese pull we crave.

• Parmesan Cheese

Nutty, salty Parmesan adds a depth of flavor and a subtle crispness when it browns under the broiler.

• Garlic

Minced garlic amps up the aromatic profile of the filling, providing a savory backbone that complements the vegetables and cheese.

• Basil Leaves

Fresh chopped basil leaves infuse the pie with a bright, herbaceous note that underscores the summer vibe.

• Dried Oregano

A sprinkle of dried oregano adds a hint of Mediterranean flair and rounds out the herb seasoning in this tomato pie.

• Salt and Black Pepper

Essential for seasoning, salt and pepper enhance each ingredient’s natural flavors and create balanced, savory notes throughout.

• Dijon Mustard

A thin layer of Dijon mustard brushed on the veggies introduces a gentle tang and sharpness that elevates the overall taste.

• Egg

Beaten egg is perfect for brushing along the crust’s exposed edges, helping them turn a golden, glossy brown during baking.

HOW TO MAKE SAVORY ZUCCHINI TOMATO AND BASIL PIE

Bringing this pie together is a joyful process that highlights simple techniques and generous layers of flavor. From sautéing the aromatics to layering vibrant veggies and cheese, each step builds on the last to create a show-stopping savory pie that’s surprisingly easy to master.

1. Preheat your oven to 375°F (190°C), ensuring the pie bakes evenly for a perfectly crisp crust and tender vegetables.

2. Roll out the pie crust on a lightly floured surface, then gently transfer it into a 9-inch pie dish. Trim and crimp the edges to create an attractive border.

3. In a large skillet, heat olive oil over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes.

4. Add the minced garlic to the skillet and cook for another minute, stirring constantly to prevent burning and to release its fragrant essence.

5. Layer half of the sliced zucchinis over the bottom of the pie crust, arranging them in an even layer. Sprinkle a pinch of salt and pepper to lightly season.

6. Layer the cooked onions and garlic evenly over the zucchini slices, creating the next flavorful tier.

7. Add half of the shredded mozzarella and half of the Parmesan cheese over the onion layer, distributing the cheeses for even melting.

8. Place the sliced tomatoes over the cheese, then top with the remaining zucchini slices. Season lightly with salt, pepper, and dried oregano.

9. Scatter the fresh basil leaves evenly over the vegetable layers, ensuring each slice will burst with herbal brightness.

10. Spread the Dijon mustard over the vegetables using a brush or the back of a spoon, adding a tangy contrast to the rich cheeses.

11. Top with the remaining mozzarella and Parmesan cheese, creating a cheesy cap that will turn beautifully golden.

12. Brush the exposed edges of the pie crust with the beaten egg to help them bake to a glossy, golden brown.

13. Bake in the preheated oven for 35–40 minutes, or until the crust is deeply golden and the vegetables are tender when pierced with a fork.

14. Let the pie cool for at least 10 minutes before slicing; this resting period helps it set, making each slice neat and easier to serve.

SERVING SUGGESTIONS FOR SAVORY ZUCCHINI TOMATO AND BASIL PIE

Once your pie has rested and you’re ready to dig in, these serving ideas will ensure every bite feels like a special occasion. Whether you’re hosting a relaxed weekend brunch or planning an al fresco dinner, these pairings and presentation tips will elevate your zucchini tomato pie to the next level.

• Serve with a crisp green salad drizzled in a lemon vinaigrette. The bright, tangy dressing and crunchy greens beautifully offset the pie’s creamy cheese layers.
• Enjoy at room temperature alongside a charcuterie board. Arrange cured meats, olives, and crusty bread for a laid-back gathering where guests can mix and match flavors.
• Pair with a bowl of creamy tomato basil soup for a comforting and cohesive meal. The soup’s silky texture complements the pie’s flaky crust and vegetable medley.
• Garnish each slice with a drizzle of herb-infused olive oil and extra fresh basil leaves. This finishing touch adds visual appeal and an extra hit of garden-fresh aroma.

HOW TO STORE SAVORY ZUCCHINI TOMATO AND BASIL PIE

Whether you have leftovers or want to prepare ahead for a busy week, proper storage helps maintain the pie’s texture and flavor. With these simple methods, your savory pie can stay fresh and delicious for multiple meals, making it a convenient and crowd-pleasing option.

• Refrigeration: After the pie has completely cooled, cover it tightly with plastic wrap or transfer slices into an airtight container. Store in the fridge for up to 3 days.
• Freezing: Slice the pie and wrap individual portions in parchment paper, then seal in a freezer-safe bag or container. Freeze for up to 1 month, thawing overnight in the refrigerator before reheating.
• Reheating: To revive that flaky crust and warm filling, reheat slices in a preheated oven at 350°F (175°C) for about 10–12 minutes, or until warmed through. This method prevents sogginess better than the microwave.
• Short-Term Room Storage: If you plan to serve the pie within 4 hours, keep it covered at room temperature on a wire rack to allow airflow and prevent condensation from softening the crust.

CONCLUSION

This Savory Zucchini Tomato and Basil Pie is the ultimate tribute to summer vegetables—a buttery crust filled with layers of zucchini, tomato, cheese, and herbs that comes together in under an hour. With a beginner-friendly difficulty level and clear steps, even novice bakers can create a stunning dish that tastes like it came straight from a gourmet bistro. The 30-minute prep time, 40-minute cook time, and brief 10-minute rest make it an ideal recipe for weeknight dinners, leisurely weekend lunches, potlucks, or picnics. Each slice clocks in around 350 calories, offering a balanced meal you can feel good about. Don’t hesitate to print this article and save it in your recipe binder—or bookmark it for quick reference whenever you have fresh zucchini and tomatoes on hand.

Feel free to scroll down for a FAQ section below, where you’ll find answers to common questions about ingredient swaps, troubleshooting, and storage tips. If you give this zucchini tomato pie a try, I’d love to hear how it turned out! Drop a comment with your questions, feedback, or creative twists you’ve added. Your cooking adventures inspire this community, and I’m here to help you every step of the way. Happy baking!

Print Recipe

Savory Zucchini Tomato and Basil Pie

Author: Anna Dubois Courses: Dinner

Difficulty: Beginner Prep Time 30 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 20 mins

Calories: 350

Description

This Savory Zucchini Tomato and Basil Pie is a mouthwatering melding of fresh vegetables and melted cheese, all nestled in a flaky crust that’s sure to impress!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 refrigerated pie crust or homemade pie crust

• 2 tablespoons olive oil

• 1 large onion, thinly sliced

• 3 medium zucchinis, thinly sliced

• 3 medium tomatoes, thinly sliced

• 1 cup shredded mozzarella cheese

• ¹⁄₂ cup grated Parmesan cheese

• 2 cloves garlic, minced

• ¹⁄₄ cup fresh basil leaves, chopped

• 1 teaspoon dried oregano

• Salt and black pepper to taste

• 2 tablespoons Dijon mustard

• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and carefully place it into a 9-inch pie dish. Trim and crimp the edges as desired.
3. In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for another minute.
5. Layer half of the sliced zucchinis over the bottom of the pie crust. Sprinkle a pinch of salt and pepper over them.
6. Layer the cooked onions and garlic over the zucchinis evenly.
7. Add half of the shredded mozzarella and half of the Parmesan cheese over the onion layer.
8. Place the sliced tomatoes over the cheese layer, followed by the remaining zucchini slices. Season lightly with salt, pepper, and oregano.
9. Scatter the fresh basil leaves evenly over the top.
10. Spread the Dijon mustard over the vegetables with a brush or spoon.
11. Top with the remaining mozzarella and Parmesan cheese.
12. Brush the exposed edges of the pie crust with the beaten egg to help it turn golden brown when baked.
13. Bake in the preheated oven for 35-40 minutes, or until the pie is golden brown, and the vegetables are tender.
14. Let the pie cool for at least 10 minutes before slicing. This will help it set and make slicing easier.

Note

• This pie is a great way to use up surplus summer zucchinis and tomatoes.
• You can substitute fresh herbs such as thyme or parsley if basil isn't available.
• Serve the pie with a fresh green salad for a complete meal.
• This pie can be enjoyed warm or at room temperature and is perfect for a picnic or potluck.
• For a more robust flavor, try adding a layer of sun-dried tomatoes or olives.

Keywords: zucchini pie, tomato pie, savory pie, basil recipe, summer vegetables, easy dinner