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Tomato-chini Pie

Tomato-chini Pie
Crust - 2 C Bisquick
          1/2 C milk
Filling - 2-3 medium tomatoes, peeled, sliced, and lightly salted
          2 medium zucchinis, sliced
          1 onion, thinly sliced rings
          2 C grated cheddar cheese
          1-1/2 C mayo (Kraft's mayo in olive oil - delish!)
          chives or scallions, chopped
          basil (if fresh about 6 leaves, if dried 1 t)
          salt & pepper to taste
          Hot sauce to taste (optional)

Mix Bisquick and milk until sticky dough. Press into greased pie pan. Layer zucchini, onion, and tomato slices over dough. Mix cheese, mayo, and hot sauce and gently spread over veggies. Sprinkle chives, basil, and salt and pepper on top. Bake in 400 degree oven for 30 minutes. (Keep close watch as pie can burn during last few minutes.) Let pie sit for 20 minutes before cutting.
NOTE - the recipe tastes best with summer tomatoes, not winter tomatoes, due to the full flavor of summer ones.

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