It’s summer so you know what that means…fresh veggies all around. It’s also time when I have to face the truth once again. I just do NOT like tomatoes. Well, the ones that come fresh from the garden. I don’t know why. They are beautiful. I love to look at them. I love how pretty they make dishes look. But, I do not eat them. There. I said it. I feel better now.
So, when I was asked to create a special tomato-inspired recipe for the Winn-Dixie Big Fat Juicy Tomato Event , I almost declined. Then, my husband and I went on a date to Table 100 in Flowood, and I had some roasted tomatoes that actually looked like tomatoes (I have no problem eating tomatoes that have been cooked and squished into pastes and sauces and in no way resemble their original state), and you know what? I loved them! So, I decided I could try my hand at creating a recipe using tomatoes that you (and even I) will enjoy!
Winn-Dixie is a great place to go looking for the fresh ingredients for this recipe because we all know the better the ingredients, the better the result! Not to mention that the store has some great deals, too! Right now, you can get boneless skinless chicken breast for 1.99/lb., and many items are included in a BOGO sale that is happening this week. Be sure to check it out!
So, go to Winn Dixie and get what you need to make this simple summer recipe. Even the tomato haters among you will enjoy it. I did!
What you need:
1 pie crust (you can purchase one or make your own from a mix like this)
3 large tomatoes
2 small zucchini
1 small onion
8 oz. cream cheese
1/2 cup crumbled feta cheese
1/2 tsp. garlic powder
1/2 tsp. dried basil (or use fresh!)
4 eggs
1/2 cup grated parmesan cheese
1/4 cup bacon pieces
salt and pepper to taste
What you do:
First, slice tomatoes, zucchini, and onion thinly. Arrange on baking sheets and sprinkle with salt and pepper. Drizzle with olive oil and a little balsamic vinegar. Roast at 375 for about 20 minutes. Remove from pan and place on paper towel to remove excess moisture.
Meanwhile, prepare pie crust. (I love this pie plate! I might need this color, too!)
Soften cream cheese by heating in the microwave for about 20-30 seconds then mix it with feta, garlic powder and basil. Mix in eggs. Pour mixture into pie crust. Layer vegetables on top, repeating until all are used. Sprinkle with parmesan and bacon. Bake at 350 for 35-45 minutes until golden brown and set. Slice and serve!
Enjoy!
*This post was created in partnership with Winn Dixie. I have been compensated in exchange for this post.
Roasted Tomato & Zucchini Pie
- Category: Dinner
Ingredients
- 1 pie crust (you can purchase one or make your own)
- olive oil
- salt and pepper to taste
- 1/4 cup bacon pieces
- 1/2 cup grated parmesan cheese
- 4 eggs
- 1/2 teaspoon dried basil (or use fresh!)
- 1/2 teaspoon garlic powder
- 1/2 cup crumbled feta cheese
- 8 ounces cream cheese
- 1 small onion
- 2 small zucchini
- 3 large tomatoes
- balsamic vinegar
Instructions
- Preheat oven to 375 degrees.
- First, slice tomatoes, zucchini, and onion thinly.
- Arrange on baking sheets and sprinkle with salt and pepper. Drizzle with olive oil and a little balsamic vinegar.
- Roast at 375 for about 20 minutes. Remove from pan and place on paper towel to remove excess moisture.
- Meanwhile, prepare pie crust.
- Soften cream cheese by heating in the microwave for about 20-30 seconds then mix it with feta, garlic powder and basil.
- Mix in eggs. Pour mixture into pie crust. Layer vegetables on top, repeating until all are used. Sprinkle with parmesan and bacon.
- Bake at 350 for 35-45 minutes until golden brown and set. Slice and serve!
