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This savory Tomato Zucchini Pie is one of my favorite summer bakes. It's loaded with garden-fresh zucchini and juicy ripe tomatoes, all baked in a buttery, golden puff pastry crust. But the real secret? The creamy herb ricotta filling.
Think of it as the best of both worlds: a classic Tomato Ricotta Pie meets a garden zucchini pie. Light, cheesy, and packed with fresh flavor, it's the perfect dish for brunch, lunch, or an easy dinner.
Table of Contents
Every bite combines sweet tomatoes, tender zucchini, and rich ricotta in a beautiful balance of flavors and textures. A vegetarian masterpiece that looks just as good as it tastes!
🔍 Recipe at a Glance
| Feature | Detail |
|---|---|
| 🔪 Prep Time: | 20 minutes |
| 🔥 Cook Time: | 1 hour 10 minutes (includes parbake) |
| ⏲️ Total Time: | 1 hour 30 minutes |
| 🍽️ Servings: | 6 servings |
| ⚡Calories: | 395 kcal |
| 🌟Difficulty: | Intermediate (parbaking required) |
| 🕒 Make Ahead: | Yes - bake and store in the fridge up to 2 days in advance. |
| ❄️ Freezer-Friendly? | Not recommended (dairy + puff pastry don't freeze well). |
Why This is the Best Tomato Ricotta Pie (with a Zucchini Twist)
- Fresh, Seasonal Flavor: Many Tomato Ricotta Pie recipes focus only on cheese and tomatoes. Here, juicy tomatoes and tender zucchini join forces for a vibrant, summer-ready pie.
- Creamy Cheese Trio: The herb ricotta base makes it rich yet light. A mix of ricotta, Parmesan, and Gruyere adds depth and decadence.
- Buttery, Golden Crust: Puff pastry gives a crisp, flaky contrast to the soft filling.
- Vegetarian-Friendly: Packed with fresh veggies and creamy ricotta, this pie is perfect for a lighter meatless main.
- Quick & Easy: Ready in under an hour, making it just right for weeknight dinners or weekend brunch.
Ingredient Notes and Substitutions
Here's a closer look at the key ingredients that make this Tomato Zucchini Pie shine-especially the creamy ricotta filling that gives it the rich, savory flavor of a classic Tomato Ricotta Pie.
Herb Ricotta Filling:
Ricotta Cheese: The star of this pie and what makes it similar to a classic Tomato Ricotta Pie. Use whole-milk ricotta for the creamiest texture, or part-skim for a lighter option. Always drain off excess liquid with a paper towel to prevent a soggy crust.
Parmesan Cheese: Freshly grated Parmesan gives the best salty, nutty flavor. Pre-shredded works if you're short on time.
Dried Oregano (or Fresh Thyme): Oregano adds earthy depth. Swap in fresh thyme leaves for a more aromatic twist.
Pie:
Puff Pastry: Store-bought puff pastry keeps this recipe quick and easy. If you prefer, you can substitute a refrigerated pie crust.
Gruyere Cheese: Adds a nutty, melty richness. For a budget-friendly swap, use Swiss or Monterey Jack.
Heirloom Tomatoes: Gorgeous for presentation and flavor. Roma or plum tomatoes are less watery, so you may not need to blot them as much.
Zucchini: Salting and draining the zucchini is key to avoiding excess moisture. Yellow summer squash can be used instead.
Fresh Basil: Brings brightness and color. If you don't have basil, chopped green onions work as a mild substitute.
See the recipe card below for all ingredients with quantities.
How To Make Tomato Zucchini Pie
Prepare The Crust
Place the puff pastry sheet, or prepared pie crust, in the bottom of a 9-inch pie pan. Trim any extra dough and crimp the edges. Roll out puff pastry on a lightly floured surface, if necessary to fit the pie plate.
Fill a piece of tin foil or parchment paper with beans or pie weights. Bake for 20 minutes. Remove and cool for 5 minutes.
Chop / Slice The Vegetables
Slice the tomatoes and zucchini.
Place the zucchini on a paper towel and sprinkle it with salt. Let it sit for 10 minutes, then pat dry. Do the same with the tomatoes.
Make The Ricotta Filling
Start with drained ricotta cheese.
Combine all the ricotta ingredients and stir well.
Spread the ricotta egg mixture over the bottom of the crust.
Sprinkle the Gruyere cheese over the ricotta.
Layer The Vegetables
Layer the tomato slices and then zucchini slices, alternating each, on top of the ricotta filling, in a circle around the edge of the pie pan, moving toward the center.
Add half slices of zucchini and tomatoes in the middle with the cut side in the center.
Sprinkle the top of the pie with fresh parmesan.
Bake The Pie
Bake for 50 minutes or until the pie has set up and is no longer jiggly.
Recipe Tips
Puff Pastry Doesn't Fit Pan: If your Pie Pan is too large, roll your puff pastry out so it fits the pan.
Prevent Pie from Being Too Wet: Drain your ricotta in a paper towel to keep the pie from becoming too wet. Lay the zucchini over a paper towel and sprinkle with salt. Let it stand for 10 minutes, then pat dry. This will also prevent the pie from being too wet.
Why is my tomato pie runny? The tomatoes may be super juicy. You may wish to lay them out on a paper towel and pat dry a little. You can also sprinkle the pie crust with some cornmeal before adding the ricotta mix. This will soak up more of the moisture.
Prevent Edges of Pie from Burning: To prevent the edges of the pie from cooking faster than the rest of the pie, cover the edges with strips of foil, and then remove the foil in the last 15 minutes of baking so the crust can bake until it is a golden brown color.
Freshest Vegetables: Use the freshest vegetables you can find. For tomatoes and zucchini, consider visiting your local farmer’s market instead of the grocery store.
Variation
- For a scrumptious, cheesy addition, add fresh mozzarella round slices between the tomatoes and zucchini on top of the pie.
- Add minced garlic cloves instead of onion powder to the ricotta cheese mixture.
FAQs
Got questions about this Tomato Zucchini Pie with ricotta filling? Here are answers to the most common ones to help you bake it perfectly every time.
Yes! This recipe uses ricotta as a creamy base, just like a traditional Tomato Ricotta Pie. The difference is that it also includes zucchini for extra freshness, making it lighter and more veggie forward.
Absolutely! If you prefer a more classic Tomato Ricotta Pie, you can leave out the zucchini. The ricotta and tomato layers will still bake up beautifully.
Drain the ricotta with a paper towel and salt the zucchini to remove excess moisture. Also, blotting the sliced tomatoes helps keep the puffy pastry crisp.
Yes, cottage cheese or mascarpone can be used in place of ricotta, but ricotta provides the best creamy texture for this pie.
This dish is best eaten shortly after baking. I do not recommend making it ahead of time, as it could get too soggy.
Store in an airtight container in the refrigerator for 3 days.
Yes, place the pie in a freezer-safe, airtight container and freeze for up to 3 months.
Equipment
More Vegetable Recipes
- Squash Casserole
- Zucchini Enchilada Casserole
- Chicken Zucchini Stir Fry
- Roasted Red Pepper Ricotta Crostini
If you're craving a fresh, cheesy bake that's part Tomato Zucchini Pie and part Tomato Ricotta Pie, this recipe is the best of both worlds. With juicy tomatoes, tender zucchini, and a creamy herb ricotta filling, it's a simple vegetarian dish that always impresses.
I'd love to hear what you think-be sure to leave a ⭐⭐⭐⭐⭐ rating and a comment if you make it. Your feedback not only helps other readers but also inspires me to keep sharing more delicious recipes from my kitchen to yours!
Recipe
Ingredients
Ricotta Filling
- 1 cup whole milk ricotta cheese , drained
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Tomato Zucchini Pie
- 1 sheet Puff Pastry (or 1 prepared pie crust)
- 1 batch Ricotta mix above
- 1/2 cup shredded Gruyere cheese
- 2 large heirloom tomatoes in various colors sliced 1/4 inch thick
- 1 large zucchini sliced 1/4 inch thick
- 1 tablespoon shredded parmesan
- 1-2 tablespoon shredded fresh basil optional
Instructions
- Preheat the oven to 350° F.
- Prep the puff pastry: Thaw the puff pastry according to package directions. Lightly flour your work surface, then roll the pastry into a circle or rectangle large enough to fit your pie dish. Place it into the dish, gently pressing it into the bottom and sides. Trim or fold over any excess edges.
- Parbake the crust: Line the puff pastry with parchment paper or foil and fill with pie weights or dried beans. Bake for about 20 minutes, until lightly golden. Remove from the oven, carefully lift out the weights, and let the crust cool for 5 minutes.
- Prepare the zucchini: Slice the zucchini into thin rounds. Lay the slices on a paper towel-lined baking sheet and sprinkle lightly with salt. Let them sit for 10-15 minutes, then blot with another paper towel to remove excess moisture. This step helps keep the pie from turning soggy.
- Prepare the tomatoes: Slice the tomatoes into thin rounds. Place them on paper towels and gently blot to remove moisture. For very juicy heirloom tomatoes, blot twice to ensure the crust stays crisp.
- Make the herb ricotta filling: In a medium bowl, combine the ricotta cheese, Parmesan, oregano (or fresh thyme), salt, and pepper. Stir until creamy and smooth. This filling is the heart of the pie, giving it that signature Tomato Ricotta Pie flavor.
- Assemble the pie: Spread the ricotta mixture evenly over the parbaked crust. Arrange the zucchini and tomato slices on top in alternating layers or a spiral pattern for a pretty finish. Sprinkle with Gruyere and parmesan cheese.
- Bake: Return the pie to the oven and bake for 50 minutes until the pastry is golden brown, the ricotta filling is set, and the cheese on top is melted and bubbly.
- Finish & serve: Remove from the oven and let cool for 5-10 minutes before slicing. Garnish with fresh basil if desired, then serve warm or at room temperature.
TBuckeye says
Loved this recipe! Great somewhat ‘upscale’ option for the plethora of tomatoes and zucchini coming from the garden. And easy too!
I had to sub cottage cheese for ricotta, but the cheesy filling was still delicious!