REVIEWED RECIPES |
More popular recipes... |
FEATURED |
SPECIAL RECIPES |
More featured recipes... |
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. |
Add review Share |
SUPPORT THIS RECIPE BY SHARING | |||
Print recipe: | Printer-friendly version | ||
Link to recipe: | Copy | ||
Email recipe to: |
RECIPE PULSE |
TRENDING NOW |