Tomato Zucchini Pie

Tomato Zucchini Pie is a savory summer bake with layers of juicy tomatoes, tender zucchini, and a creamy herb ricotta filling. This easy recipe is a fresh twist on classic Tomato Ricotta Pie.

Course Main Dishes, Side Dishes

Cuisine American, Italian, Vegetarian

Keyword Tomato Zucchini Pie

Prep Time 20

Cook Time 1 10

Total Time 50

Servings

Calories 395kcal

Author Michele Feuerborn

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.

Notes

Tips:
You may need to roll your puff pastry out a little if your pie pan is too large.
You may wish to 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 a little cornmeal before adding the ricotta mix. This will soak up more of the moisture.

Storage:
Store in an airtight container in the refrigerator for up to 5 days.
May be frozen for up to 3 months.

Nutrition