Farmers’ Market Pie

Serves: 9
Total Calories: 394


1 (10-inch) pie crust
1 pound sliced mushrooms
1 onion, sliced
2 zucchini, sliced
1 green pepper, sliced
4 tablespoons butter
1 tomato, sliced
salt and pepper to taste
1 cup mayonnaise
1 cup shredded mozzarella cheese


Prebake crust in an ungreased pie plate at 350 degrees for 20 minutes; set aside. Sauté mushrooms, onion, zucchini and green pepper in butter over medium heat. Arrange tomato slices in the bottom of pie crust; top with sautéed vegetables. Sprinkle with salt and pepper; set aside. Combine mayonnaise and cheese; spread over vegetables. Bake at 350 degrees for 35 minutes, or until golden.

Tip: Add a personal touch to refrigerated biscuits…brush with butter, then sprinkle with coarse salt or sesame, caraway or poppy seed before baking.

Nutritional Facts:

Serves: 9
Total Calories: 394
Calories from Fat: 305

This Farmers’ Market Pie recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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