TOMATO ZUCCHINI PIE 
1 10 inch unbaked pie shell
1 lb. thinly sliced Mozzarella
5 thinly sliced medium sized ripe tomatoes
2 large thinly sliced zucchini
1/2 tsp. chopped garlic
2 tbsp. olive oil
1/2 c. Djon mustard
1/2 tsp. oregano
Salt & pepper

Preheat oven to 400 degrees. Spread mustard evenly over pie shell, then cover the bottom completely with Mozzarella, beginning at the outer edge of shell, make a layered overlapping row of tomato and zucchini slices alternately for color. Make a second row, then fill in the center. Sprinkle top with garlic and oregano, season with salt and pepper. Drizzle with olive oil. Bake for 40 minutes on a baking sheet. Remove and serve warm. Can be reheated.

 

Recipe Index