Using fresh in season tomatoes is best and the topping is what really makes this dish pop. My husband who is not a veggie eater will actually eat this and likes it!!
1. Prick bottom and sides of piecrust using a fork.
2. Bake piecrust at 450° for 9 to 11 minutes or until lightly browned. Let cool.
3. Sauté zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini slices in bottom of prepared piecrust. Arrange tomato slices on top of zucchini.
4. Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.
5. Bake at 425° for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.
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This is the best recipe EVER! Can’t even count how many times I’ve made it this summer, and everytime I take it anywhere, everyone BEGS for the recipe. The only thing I do differently is to add a clove or 2 of garlic and the S & P to the zucchini during the saute process, and just to make things simpler, I use 1/2 cup each of mayo, basil and parmesan cheese
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Sarah Thornley on 9.26.2011
This is the best thing ever! I can’t even count how many times I’ve made it this summer, and every time I take it anywhere, everyone BEGS for the recipe. The only thing I do differently is saute some garlic with the zucchini and add salt & pepper during the saute process…also I use 1/2 cup of everything: mayo, basil, cheese
yardsailor on 8.7.2010
Sounds great! And easy, I love easy.