1 small onion, finely chopped
3 zucchini, chopped
2 tsp. olive oil6 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 piecrustShredded 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.