A mouthwatering gluten-free tomato zucchini pie made with fresh tomatoes, zucchini and basil with a warm goat cheese coating on top. It highlights summer’s best produce and is so versatile, ready to serve for brunch, lunch or dinner. Plus no rolling out the dough, simply blend in a food processor and press it into a pie dish!
This easy savory pie recipe is simple to whip up and is quite a savory meal! Not having to fuss over the crust texture and chilling time makes this a bonus!
Tomato Zucchini Pie
Once a week we visit our local organic farm for their freshly -just picked that morning- produce. It is also great that we can shop in solitude without stepping foot into a grocery store, if you get what I mean😉.
As a part Italian, it is only fitting that tomatoes are a HUGE part of my family’s diet, and freshly seasonally picked makes them all the better nutritious and delicious!
Tips to make this a healthy tomato zucchini pie
Here are a few tips that I like to implement to make this a healthier dinner pie.
1. Using goat cheese compliments tomatoes and basil, but it is also lower in fat than cheddar and many other cheeses and easier to digest.
2. Use light mayonnaise or avocado mayo to decrease fat intake. Typically, these condiments contain around 6 grams of fat per serving, compared to 10 grams of fat.
3. Cutting back on the butter in the pie crust makes this a healthier lower fat version from a traditional gluten-free pie crust (or any pie crusts). I cut the butter down to ¼ cup and supplement the rest with water to make the pie dough pliable.
What tomatoes work best in tomato and zucchini pies
Smaller tomatoes such as Roma and Campari or tomatoes on a vine work best. I do not recommend beefsteak tomatoes as they are too large and contain too much water.
Making the pie crust
For convenience I just blend all the ingredients in a food processor. Then using your hands press down the dough and a prepared 9-inch pie dish. Use your hands to also crimp and form the edges so they look pretty.
Once the pie crust is set, poke the bottom a few times with a fork and brush it with egg yolk. Egg yolk helps to bind the crust to prevent it from getting soggy from liquid ingredients.
Preparing the pie filling
For the filling, after the egg yolk is added, freeze the pie for 5 minutes to settle the ingredients. Then add the egg whites and bake the tomato pie for 15 minutes. Meanwhile prepare the tomatoes, zucchini and creamy cheese topping. Cook the zucchini slices, squeeze out the water (details below) and chop the tomatoes. Add them to the pie. Mix together the creamy goat cheese and Parmesan cheese topping with fresh chopped basil and evenly spread it over the top of the pie.
How to cut fresh tomatoes
If using tomatoes such as Campari or Roma, dice them into 1/4-1/2 inch pieces so much of the liquid is released. Start by slicing the tomato in half from the where the vine grows down to the bottom. Then dice each half. If using grape tomatoes, they are small enough they simply can be cut in half.
How to cut fresh zucchini (courgettes, summer squash)
The key for zucchini is to slice them into very thin rounds. First cut off the ends, slice them into fine rounds and then cook them to release water. Once they are cooked, use a paper towel to remove extra liquid. This helps prevent a soggy tomato zucchini pie, so make sure to squeeze out all of the liquid from the zucchini after it is heated.
Frequently Asked Questions
What if my pie crust burns or bubbles in the center
To prevent burning make sure the oven temperature is correct. Too high of a heat will result in a browner edge. You can also use a pie crust shield to protect the edges.
If the center bubbles it is due to not enough air flowing through from the holes at the bottom. Make sure the holes go through the crust and there are enough evenly distributed.
Can I make this with or without gluten free flour
Yes, you can make this tomato zucchini pie with or without a gluten-free pie crust. It is easy to substitute one-for-one. So just replace the amount of gluten-free flour with whole wheat or white flour (although for a healthier version, use whole wheat or at least organic white).
What if my pie is too watery from tomatoes and zucchini liquid
If the pie appears to watery, keep it cooking in 5-minute increments. This will release the water. If the edges look like the are burning cover them with foil or a pie crust shield.
How do you store tomato zucchini pie
Store in an airtight container in the refrigerator. Or keep the tomato pie in a pie dish and cover it to prevent drying out before placing it in the fridge.
How long does this tomato zucchini pie recipe last
This easy pie will last for 5 days in the refrigerator. You can also make it in advance and heat it in the oven before serving. To reheat it, heat it at 350 degrees F, covered, for 20 minutes or until warmed through.
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Recipe adapted from Better Homes and Gardens Magazine
Tomato Zucchini Pie
- 1 1/2 cups gluten-free flour mix (use the same amount of all-purpose flour of whole wheat flour if you are not doing gluten-free)
- 1 teaspoon salt divided
- 1 1/2 teaspoon ground black pepper divided
- 1/4 cup unsalted butter preferably organic
- 4 tablespoons water
- 2 large eggs separated from yolk from whites
- 1 zucchini thinly sliced (or about 2 cups sliced)
- 1/3 cup mayonnaise I used low fat
- 1/4 cup Parmesan cheese
- 1/4 cup goat cheese
- 3 tablespoons fresh basil chopped
- 5 tomatoes Sliced or diced into 1/4-1/2 inch pieces. Or can use 2 cups of grape tomatoes halved.
- Extra basil for garnish
- Preheat the oven to 375 degrees F. Spray a 9-inch pie dish with cooking spray.
- Combine flour, butter, 3/4 teaspoon of salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1-2 more tablespoons of water if needed. Press the dough into the prepared pie dish. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes to set.
- Pour the egg whites onto the bottom of the pie crust and bake the crust for 15 minutes. Set aside.
- Microwave the sliced zucchini for 4 minutes or until tender. Drain the extra water on paper towels and squeeze out any extra liquid.
- In a separate bowl, combine the remaining 1/2 tsp pepper, 1/4 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise and cheese mixture. The mixture will be thick so use your hands to press and smear it on top.
- Bake for 25-30 minutes until it starts to bubble and the crust is golden.