Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Julia Rutland, Birmingham, Alabama
Recipe by Southern Living August 2007

Gallery

Recipe Summary

prep:
20 mins
bake:
26 mins
cook:
2 mins
total:
48 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fit piecrust into a 9-inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust using a fork.

    Advertisement
  • Bake piecrust at 450° for 9 to 11 minutes or until lightly browned. Let cool.

  • Sauté zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.

  • Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.

  • Bake at 425° for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.

Nutrition Facts

199 calories; calories from fat 0%; fat 13g; saturated fat 4.6g; mono fat 0.8g; poly fat 0.1g; protein 3.8g; carbohydrates 17.3g; fiber 0.8g; cholesterol 13mg; iron 0.4mg; sodium 266mg; calcium 76mg.
Advertisement
Advertisement