Tomato Bacon Zucchini Pie aka “Garden Crack!”
Yep, Tomato Bacon Zucchini, your new summer best friend pie. If you have friends who garden, you have friends with zucchini. It’s high time to give your zucchini a new lease on life and bake it up into this truly divine savory summer pie! I am always skeptical about adding zucchini, but when it’s done right, it’s superb!
The very first time I made what is now our savory favorite, my daughter, was visiting when this emerged from the oven. She didn’t even try to resist eating a slice, diet or no diet. It’s pure garden magic baked in a pie. Tomato-Bacon Zucchini Pie is the best reason to stop any dieting madness.
What’s truly amazing is you would think with a 45-minute cooking time the veggies would be mushy; however, that does not happen. The tomatoes and zucchini stay tender-firm, the basil & garlic are magnificent; and that cheesy top. Wow, I am not a huge baseball fan but it’s a major hit out of the ballpark.
There is also a hand-pie version, Tomato Bacon Zucchini Hand Pies. Great for individual servings without have to cut individual pieces.
First thing, lightly salt the zucchini & tomatoes on toweling to draw out extra liquid. They can sit and do their thing while you do the rest of the prep.
An added feature is the one-strip-of-bacon per slice capita (for an 8-wedge pie). Really, could it get any better? Not much, except for the crust; that’s later.
When I spread on the topping I usually drop it in spoonfuls and then use my fingers to spread it around as it tends to “grab” the slices of tomato. Sometimes utensils just don’t do it; but our fingers are amazing tools. Go with what works for you.
And because I like to share, I am sharing one of my favorite creations, Ultimate Corn Crust, for this baby. It’s a blend of masa, cornmeal, flour and sweet kernel corn. It does not fall apart from the weight of the filling, but it is fork tender and never dry.
So, is gluten not your friend? Say no more, simply replace flour portion of crust recipe with my All Purpose Gluten Free Flour. Non-gluten free folks will never know the difference.
All great pies have a great crust; and this is a better than great. The corn masa crust brings the whole pie together in one full circle of veggie garden love. I like it so much I have converted the recipe size for Fried Green Tomato Tart and Heirloom Tomato Tart. But don’t stop there, I encourage you to experiment; our kitchens are laboratories in wait.
Make sure to grab that last slice of garden crack for yourself…it’s that good.
Tomato Bacon Zucchini Pie
AKA "Garden Crack!" A truly divine savory summer pie, crispy bacon, and sun ripe tomatoes; the perfect way to give your zucchini a new twist.
10
1
hour45
minutesKeep the screen of your device on
Ingredients
- Filling for 10-inch pie
4 medium to large size Roma tomatoes, sliced (about 26 slices)
1 small/medium zucchini, very thinly sliced (peeled is optional)
2 teaspoons salt
8 slices of bacon, cooked and crumbled
1/2 cup chopped onion
1 cup mozzarella, shredded
1 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
3 cloves garlic, minced
3 tablespoons chopped fresh basil (= 1-1/2 teaspoons dried basil)
3/4 cup mayonnaise
1 teaspoon parsley or extra dried basil
One prepared 10-inch Ultimate Corn Pie Crust
- Ultimate Corn Crust
1/4 cup corn meal
3/4 cup masa harina
1-1/4 cups flour (for gluten free substitute gluten free flour)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon sugar
1/2 cup butter (cut in pieces)
1 cup frozen corn (thawed)
1/2 cup cold water
Directions
- Filling Prep
- Layer 2 paper towels on a baking sheet, lay out sliced tomatoes and zucchini and sprinkle with salt, flip over and sprinkle with salt again, and cover with another double layer of paper towels. (You may use flour sack or tea towels instead of paper.)
- Let vegetables sit for 30 to 40 minutes to draw out liquid.
- In the meantime, toss all 3 cheeses together. Measure out 1-1/4 cup of cheese for the mayo mixture and set aside the other half of cheese for filling.
- With the 1-1/4 cup of cheese, add the mayonnaise and parsley (or extra dried basil), set aside,
- Cook the bacon until crisp, remove from pan onto paper toweling .
- Save about 1 tablespoon of bacon drippings in the same skillet, and cook onions & garlic in until tender and slightly browned. Drain on paper towel.
- Corn Masa Crust
- Mix dry ingredients to blend.
- Using a large fork, cut in butter until crumbly, set aside.
- In blender or food processor pulse corn and water together for about 15 to 20 seconds.
- Stir the processed corn/water into crumbled flour/masa mixture. Stir together just until it makes a ball. With extra masa (or flour) roll dough out to fit a 10-inch pie plate, fold under and crimp edges.
- Assembly & Baking
- Preheat oven to 350 F.
- In prepared crust, layer 1/2 cup of cheese on bottom of pie crust.
- Layer half zucchini, layer half of basil, garlic/onions, half of bacon, and then half of tomatoes.
- Make one more layer: 3/4 cup of cheese, layer of zucchini, remaining basil, garlic/onions and bacon, and final layer of tomatoes.
- Spread the mayo/cheese mixture evenly over the top (I used my fingers). Bake at 350 degrees for 45 minutes (it should be bubbly and golden brown).
- Let pie cool to room temperature before slicing & serving.
I loved this. A nice change from the traditional southern tomato pie, and the crust just takes it over the top. I wouldn’t have thought of a cornmeal crust, but it’s wonderful. This recipe is a keeper.
We LOVE it and I have not had the pleasure of having a traditional southern tomato pie. It’s hard for me to find a tomato pie I don’t love. Happy Baking! Thanks for sharing!
Is this not more a quiche? Is that still a pie?
Quiche would be mainly egg and there is no egg in it at all!
I have been spoiled by having some of this pie one evening. It is the best.
This is a definite win for one of those potluck brunches I always end up being invited to where there are vegetarians, plus this crust looks like it would work with a lot of other dishes. I’m excited to try it ๐
Yes, it would be great! Just omit the bacon and you’re good!