Good Things: Cherry Tomato Mozzarella Zucchini Pie - Martha Stewart

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while grated pecorino is often cheaper.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought options save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

Prepare the pie crust by adding 2 and 1/4 cups of all-purpose flour, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of salt into a food processor.

Add 3/4 cup of icy cold cubed butter and 1 large egg yolk to the food processor.

Pulse the mixture until the butter is visible and then add 1/2 cup of ice water while pulsing until combined.

Dump the dough onto plastic wrap, form it into a flat round, and refrigerate or freeze for about 30 minutes to firm up.

Roll out the chilled dough into a circle about 14 inches in diameter and press it into a pie plate, trimming the edges.

In a pan, cook 1 small sliced zucchini with 1 shallot in 1 tablespoon of olive oil until softened.

In a bowl, combine the cooked zucchini and shallot with 8 to 10 halved cherry tomatoes and 6 to 8 tablespoons of flour.

Add 4 ounces of bocconcini and 1/2 cup of finely grated Parmesan cheese to the mixture and stir well.

Season the mixture with 3 tablespoons of chopped fresh basil, salt to taste, and freshly ground pepper.

Preheat the oven to 375°F (190°C).

Spread the cheesy mixture evenly over the pie crust and fold the edges over.

Brush the crust with olive oil before baking.

Bake in the preheated oven until golden and set, about 35-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens