Wednesday, April 13, 2011

Menu 8: Zucchini-Tomato Pie

In the summer when tomatoes are at their peak, we eat this pie a lot! As the weather has warmed up, we have been craving summer food, so I came up with this variation that uses plum tomatoes. Zucchini makes a delicious partner. Chopped cooked bacon would be a good addition to the zucchini-tomato mixture. Enjoy!

Zucchini-Tomato Pie
1 small onion, finely chopped
3 zucchini, chopped
2 tsp. olive oil
6 plum tomatoes, chopped
Salt and pepper
2 to 3 tsp. herbs de Provence
1/2 cup garlic-herb cream cheese (I used 6 Laughing Cow cheese wedges.)
1 deep-dish piecrust
Shredded Italian-cheese blend

1. Sauté onion and zucchini in hot oil for 5 minutes. Add in tomatoes, salt, pepper, and herbs de Provence. Cook for 10 minutes; stir in garlic-herb cream cheese. Pour mixture into piecrust.
2. Bake at 400° for 20 minutes. Sprinkle with shredded cheese, and bake for 5 more minutes or until cheese is golden.

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