GARDEN VEGETABLE PIE
This delicious garden vegetable pie is super easy to make!
We love summer vegetables and this delicious garden vegetable pie is one of our favorites. You can throw this easy recipe together quickly and it would be perfect for a summer evening with friends and family. It can be a main dish or a side to any meal. Really versatile too, as you can add what seasonings and vegetables you like to this great dish.
Garden Vegetable Pie
1 (9 inch) pie shell
2 cups of yellow squash, thinly sliced (I used 2 small ones)
2 cups of zucchini, thinly sliced (I used 2 small ones)
1 red tomato, sliced
1/3 cup of red onion, diced
4 slices of bacon, cooked crispy
1 1/4 cup of cheese, (I used mozzerella and cheddar)
3 tablespoons of mayonnaise
1 teaspoon of dried basil
1 teaspoon of dried oregano
Preheat oven to 400. Cook bacon until crispy, set aside to drain. Add squash, zucchini, red onion to already warm skillet and saute in bacon grease for 3-4 minutes, until it’s starting to soften. In a separate bowl, combine 1 cup of cheese and mayo. Remove squash and zucchini and layer half of the mixture into the bottom of the pie shell. Top with half of the sliced tomatoes and then spread cheese on top of mixture, then add half of the chopped bacon. Next add remaining zucchini, squash, tomatoes, bacon and top with 1/4 cup of cheese and top with seasonings. Bake in preheated oven for 30-35 minutes.
Garden Vegetable Pie
Ingredients
- 1 9 inch pie shell
- 2 cups of yellow squash thinly sliced (I used 2 small ones)
- 2 cups of zucchini thinly sliced (I used 2 small ones)
- 1 red tomato sliced
- 1/3 cup of red onion diced
- 4 slices of bacon cooked crispy
- 1 1/4 cup of cheese (I used mozzerella and cheddar)
- 3 tablespoons of mayonnaise
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
Instructions
- Preheat oven to 400. Cook bacon until crispy, set aside to drain. Add squash, zucchini, red onion to already warm skillet and saute in bacon grease for 3-4 minutes, until it's starting to soften.
- In a separate bowl, combine 1 cup of cheese and mayo. Remove squash and zucchini and layer half of the mixture into the bottom of the pie shell. Top with half of the sliced tomatoes and then spread cheese on top of mixture, then add half of the chopped bacon and top with seasonings.
- Next add remaining zucchini, squash, tomatoes, bacon and top with 1/4 cup of cheese. Bake in preheated oven for 30-35 minutes.
If you like this pie, you will love this Southern Tomato Pie too!
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I’ve made the tomato pie several times but had a couple zucchini’s I needed to use so I made this for dinner and it was DELICIOUS! Hub couldn’t decide which pie he liked the best so he suggested I might need to make both again to decide.lol
So glad this was a hit! We love this dish too!
When do you use the dried herbs ? How long can
this be refrigerated! Thanks.
“Next add remaining zucchini, squash, tomatoes, bacon and top with 1/4 cup of cheese and top with seasonings”
After I make the garden veggie pie, how long can it be kept in the refrigerator before I give it to my neighbors?
Made this today Oh My God so good
I made this for guests last weekend and we all loved it! This is a wonderful recipe. I love your website and magazine. I know it’s a lot of work..so thank you for all of it.
Thank you so much for the kind comment! We love this recipe too and always look forward to making it every summer.
Just fixed this for dinner and it is EXCELLENT! I used bacon bits instead of frying bacon so I saute’d the veggies in a little butter. Used 2tsp of Italian Seasoning in lieu of basil & oregano. NOTE: instructions as written do not mention the seasonings so, based on the photo, I sprinkled on top before putting in oven. Bake time 30 minutes and I let it cool/rest for about 20 minutes. Will definitely be making this again.
So glad you enjoyed this recipe and thank you for bringing that to my attention. I must have been distracted when I was typing it up! It’s been corrected. We love this recipe too.
do you bake pie crust first?
No, I didn’t cook the pie crust first.