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Summer Veggie Pie

This is a favorite in late summer because family and friends grow the ingredients, then pass them on to my sister and me. We have fun creating meals together.—Florence Palmer, Marshall, Illinois.
  • Total Time
    Prep: 30 min. Bake: 30 min. + standing
  • Makes
    6 servings


  • 1/3 cup cold butter, cubed
  • 1-1/3 cups all-purpose flour
  • 2 to 3 tablespoons cold water
  • 3 cups sliced zucchini
  • 1/2 cup sliced green onions
  • 2 tablespoons vegetable oil
  • 2 small tomatoes, seeded, chopped and drained
  • 1 cup shredded cheddar cheese
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a bowl, cut butter into flour until crumbly. Gradually add the water, tossing with a fork until dough forms a ball. Cover with plastic wrap; let stand for 10 minutes. In a skillet, saute zucchini and onions in oil for 5 minutes; drain well and set aside.
  • On a floured surface, roll out dough to fit a 9-in. pie plate. Transfer to plate; trim and flute edges. Spoon tomatoes over crust. Top with zucchini mixture. Sprinkle with cheese. In a bowl, beat eggs, milk, salt and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

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