Delicious tomato and zucchini with creamy fresh mozzarella enveloped in a crispy Parmesan crust – the perfect way to use up extra zucchini and cherry tomatoes from the garden.
I like to plant a container garden in our small backyard every year. While the veggies I plant vary from year to year, zucchini and cherry tomatoes are two of my favorite summer fruits/veggies.
One year I left Nashville for a long weekend away and came back with too much ripe produce to easily use up with my regular recipes. This tomato zucchini pie was what I came up with to use a pound of cherry tomatoes and a large zucchini (or two small zucchini). The delicious filling includes fresh mozzarella and basil and is encased in a delicious Parmesan pie crust, inspired by Martha Stewart’s cheese short crust recipe.
This year my garden hasn’t been quite as productive (likely because I haven’t spent enough time watering in the Nashville summer heat), so I’ve been buying zucchini and cherry tomatoes from my local supermarket to make this recipe. While it’s not quite as fun without produce from my own garden, it’s still delicious and one of my favorite summer meals.
How to Make Tomato Zucchini Pie
Parmesan Pie Crust
Start by making the pie crust. Add flour, grated Parmesan cheese, a touch of sugar, and salt to a large bowl and mix with a fork. Then cut a stick of cold butter into tiny pieces. I like to cut the stick lengthwise into quarters and then cut it into small pieces horizontally. Add the butter pieces to the flour mixture.
Blend the butter into the flour mixture with a pastry cutter or with your hands. You’ll want to coat the butter with the flour mixture without melting it. If the butter starts to melt, put the mixture in the refrigerator for a few minutes. Once the butter is combined, add the egg yolk to the mixture and mix together with a fork.
Finally, add the ice water starting with 1/4 cup. Mix in with a fork until the mixture starts to come together. Then add more ice water, one tablespoon at a time, until the dough mixture just comes together. Place the dough onto a sheet of plastic wrap and roll into a ball. Cover with plastic wrap and refrigerate for 30 minutes. You can also make the dough ahead of time, just give it a few more minutes out of the refrigerator when ready for use.
Tomato Zucchini Filling
While the pie crust is chilling, start prepping the tomato zucchini filling. First, dice the onion and set aside. Then quarter the zucchini lengthwise and roughly cut into 1/2 inch chunks. If the zucchini has a thick skin (like the extra-large ones from my garden), then peel first, otherwise, you can just wash the skin. Set the zucchini aside.
Wash the cherry or grape tomatoes and place into a large bowl. Then cut the fresh mozzarella into 1/4 to 1/2 inch chunks and place into the bowl with the tomatoes. Dice the basil and add to the same bowl.
Heat a large nonstick skillet over medium heat. Add butter and then the diced onion. Saute for a few minutes, stirring occasionally, then add the zucchini and saute for a few more minutes.
While the mixture is cooking, add the grated Parmesan, lemon juice, flour, sugar, and salt to the bowl with the tomatoes. Mix together well. When the onions and zucchini are softened, add them to the bowl with the tomatoes and stir to combine. Refrigerate the mixture for about 10 minutes.
Take the pie crust out of the refrigerator. Sprinkle flour onto a clean work surface and roll the pie crust into about an 11-inch circle (it can be roughly circular as this is more of a rustic pie). Gently fold the pie crust in half and then in half again and transfer to a deep 10-inch pie plate. Open up the folds of the pie crust in the pan and leave the pastry edges slightly over the edges of the pie dish. Take the tomato zucchini mixture out of the refrigerator and add to the pie dish. Gently fold over the edges of the pie crust, overlapping when needed. Refrigerate the pie with the filling for about 10 minutes.
While the pie is chilling, preheat the oven to 375 degrees F. Bake the pie on a rimmed baking sheet until the crust is golden brown, about 45 minutes. Allow to cool for at least 15 minutes before serving.
Looking for some more dishes perfect for warm days? Try this Instant Pot Potato Salad, Peach Cardamom Cobbler, or Mexican Street Corn. If you try this recipe for Tomato Zucchini Pie, leave a rating and review below and let me know how you like it!
Tomato Zucchini Pie
- 1 1/2 cups all-purpose flour (plus more for work surface)
- 1/3 cup Parmesan cheese (grated)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 1 egg yolk
- 1/4 to 1/2 cup ice water
Tomato Zucchini Filling
- 2 tablespoons unsalted butter
- 1 yellow onion
- 2 small zucchini, or 1 medium to large
- 1 pound cherry or grape tomatoes
- 1/2 cup Parmesan cheese (grated)
- 4 ounces fresh mozzarella cheese
- 2 tablespoons fresh basil
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 to 1 teaspoon salt
- In a large bowl add the flour, Parmesan cheese, sugar, and salt and mix together with a fork.
- Cut the stick of butter into small pieces. I cut it lengthwise into quarters and then cut into small pieces horizontally. Add the butter to the flour mixture.
- Blend the butter in with a pastry cutter/dough blender or with your hands. The goal is to coat the butter with the flour mixture without melting it. If it starts to melt, put the mixture in the refrigerator for a few minutes.
- After the butter is combined, add the egg yolk and mix with a fork.
- Finally, add the ice water starting with 1/4 cup. Mix in with a fork until the mixture starts to come together. add water a tablespoon at a time until the mixture dough just comes together. Pour the dough out onto a sheet of plastic wrap and roll into a ball. Refrigerate for 30 minutes (can make ahead, just give a few minutes for it to soften if you refrigerate for more than 30 min).
Tomato Zucchini Filling
- Meanwhile, start prepping the tomato mozzarella mixture. First dice the onion. Set aside.
- Then cut the zucchini – if they have a thick skin, peel, but if they’re on the smaller side feel free not to peel. Cut in half lengthwise. Then cut both of these halves in half lengthwise. Cut the 4 pieces into 1/2 inch chunks. Set aside.
- Place the tomatoes in a large bowl. Cut the fresh mozzarella into approximately 1/2 inch chunks. Add to the bowl with the tomatoes. Dice the basil. Add to the large bowl.
- Heat a large nonstick skillet over medium heat. Add the butter and then the onion. Saute for about 3 minutes, stirring occasionally. Then add the zucchini and saute for another 5 minutes.
- While the mixture is cooking, add the Parmesan, lemon juice, flour, sugar, and salt to the large bowl. Mix well together.
- When the onions and zucchini are done, add to the bowl and mix well. Put in the refrigerator for about 10 minutes.
- While the mixture is cooling, take out the pie crust. Sprinkle flour onto the work surface and roll the pie crust into an approximately 11-inch circle. Gently fold in half and then in half again and transfer to a 10-inch pie plate. Open up the folds and pour the tomato zucchini filling into the crust. Fold the sides over the filling, overlapping when needed. Refrigerate until cold, about 10 minutes.
- Preheat oven to 375 degrees. Bake pie on a rimmed baking sheet until the crust is golden brown, about 45 minutes. Allow to cool for 15 minutes before serving.