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!
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.
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).
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.
Assemble pie: Layer the tomato slices, zucchini, squash, and onion on the bottom of the pie shell. Sprinkle basil on top.
Cheese Topping: Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and then sprinkle on parmesan cheese.
Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes. Cut into slices and serve warm.
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
Vegetable Pie
Equipment
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
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe August 2015. Updated July 2021.
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I have made this vegetable pie several times,it is delicious and so easy to make. i actually have made several and frozen them for future use love it
So glad I saw your recipe on FB! We loved it. The second time I made it with ricotta instead of mayo, it was amazing!!!
That’s a great idea! Thanks for sharing!
I wonder if this would work well with sun dried tomatoes? Might soak up some of the soggy? I dry many of my own veggies so it peaked my interest.
I love tomato pie, and I absolutely love how you added zucchini and squash to it! What an awesome idea! Thanks for sharing this!
This was AMAZING! Was loved by all, kids and adults! I added a little oregano and mixed the basil into the cheese mixture! Will definitely make again! Thanks!
Thanks so much for sharing! Happy everyone loved it!!
I’m wondering if brushing an egg wash on the crust before pre baking would eliminate the risk of sogginess… I’m planning on making this for my mom’s birthday. Possibly serving a pasta salad on the side. Thoughts?
This was a big hit!! I didn’t have any problems with sogginess at all. Maybe others aren’t pre-cooking their crust? I baked mine until it was golden brown then let it cool completely before adding the veggies (I think letting it cool really helped). I also patted all the veggies with paper towels to get out as much water as I could. I mixed in the basil with the cheese mixture and it worked great! Delicious.
I made this pie today. I added chicken, roasted red peppers, and sweet potatoe. The bottom was very soggy but it came out VERY good! Great Recipe!
I made this followed the directions exactly, but mine was soggy :(. I salted the tomatoes and patted dry. I did add other veggies like red peppers and fresh spinach. I cooked it as the directed, but the onions were under done, still crunchy. next time I will cook the onion before adding and maybe decrease the tomato. it was good though.
Soo…. I think I am going to start a garden next year just so i have a constant excuse to make this!
This pie was incredibly delicious!! Will be making again! Thank you for the great recipe!
Thanks Christina! So happy you liked it 🙂