This tasty Vegetable Pie is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.

Looking for more pie recipes? Try my Peach Pie or Tomato Pie!

A slice of vegetable pie, served on a plate with a fork.

You can enjoy all the flavors of the garden in this delicious Vegetable Pie recipe that I adapted from my popular Tomato Pie. I love how quick and easy it is to prepare, and the warm cheesy topping takes it to comfort food level, deliciousness! My kids devour this one, and I can feel good that it’s loaded with fresh veggies.

How to make Vegetable Pie:

Gather Ingredients: This recipe is easily adaptable, so use whatever veggies you like or have on hand! Chopped broccoli, asparagus, spinach, bell pepper, and mushrooms would all taste great. Sauté them as directed in step 2. You could also substitute plain greek yogurt for the mayonnaise.

The ingredients needed to make Vegetable Pie.

Prep tomatoes by placing the slices in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want very wet tomatoes or your pie will turn out soggy).

Sliced tomatoes in a fine mesh strainer.

Sauté zucchini and squash in a large skillet on medium high heat. Season with salt and pepper and sauté in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel.

Sliced zucchini and yellow squash sautéing in a skillet.

Assemble pie: Layer the tomato slices, zucchini, squash, and onion on the bottom of the pie shell. Sprinkle basil on top.

A pie shell filled with sautéed vegetables to make Vegetable Pie.

Cheese Topping: Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and then sprinkle on parmesan cheese. 

Creamy cheese layer topped on vegetable pie, ready to bake.

Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes. Cut into slices and serve warm.

A freshly baked vegetable pie in a pie dish.

Make Ahead Instructions:

To Make Ahead: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and kept in the fridge.

To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.

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Recipe

A slice of vegetable pie, served on a plate with a fork.
Prep 20 mins
Cook 40 mins
Total 1 hr
Add to Meal Plan

Video

Ingredients
 
 

  • 1 9-inch pre-baked pie crust
  • 3 tomatoes , peeled and sliced (Roma work best)
  • 1 small zucchini , sliced into rings
  • 1 small yellow squash , sliced into rings
  • 1/2 cup sweet onion (or red onion), sliced
  • 10 fresh basil leaves , chopped
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly shredded cheddar cheese
  • 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
  • 2 Tablespoons freshly grated parmesan cheese
  • salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. 
  • Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
  • Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
  • Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top. 
  • Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top. 
  • Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
  • To serve, cut into slices and serve warm.

Notes

Make Ahead Instructions: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and just kept in the fridge.
To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.

Nutrition

Calories: 252kcalCarbohydrates: 4gProtein: 9gFat: 20gSaturated Fat: 5gCholesterol: 27mgSodium: 351mgPotassium: 227mgFiber: 1gSugar: 3gVitamin A: 705IUVitamin C: 12mgCalcium: 265mgIron: 0.5mg

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I originally shared this recipe August 2015. Updated July 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. family does not like tomato,s could thinly sliced eggplant be used as a base also could sliced mushrooms be added ????

  2. I love this recipe! I found it on Pinterest a few years ago and have made several pies throughout each summer. Thanks for sharing this!

  3. 5 stars
    I made this last night and it is a huge hit! Loved the fresh vegetables and all the cheese! Due to a gluten intolerance, I made it with out the crust. Didn’t miss it! Will make a bit of pasta next time to serve with the veggies. I didn’t mind it having the liquid from the veggies. Makes it’s own light sauce. Will definitely be making it again!

  4. I was thinking of making this and giving it to a friend, but wouldn’t be able to give it to her until the next day. Does it reheat well? Thx!

    1. I think it’s best the same day–only because the bottom of the pie crust could begin to get soggy while it sits in the fridge overnight, from all the moisture from the baked vegetables.

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