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Zucchini Tomato Mozzarella Pie Recipe


Serve as a first course or a side dish. We like it with rice, quiona, or polenta.

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  • 3 medium zucchini
  • Sea salt, as needed
  • 4-5 cloves garlic, minced
  • Fresh ground pepper, to taste
  • Extra virgin olive oil
  • 8 oz. mozzarella, sliced*
  • 3 medium vine-ripe or heirloom tomatoes
  • Fresh chopped basil, to taste
  • 1 cup Crunchy Gluten Free Bread Crumbs or your favorite crumbs tossed in olive oil and Italian herbs



Step 1

Preheat the oven to 375 degrees F

Trim both ends of each zucchini. Cut them in half; then slice lengthwise into thin flat strips. Place in a colander and sprinkle with sea salt. Set aside for ten minutes or so. Press with dry towels to extract some of the moisture.

In a 9-inch pie plate (or gratin pan or baking dish) layer the zucchini strips in an overlapping pattern. Season with pepper and minced garlic.

Drizzle with extra virgin olive oil. Layer with mozzarella slices.

Slice the tomatoes and place them on top of the mozzarella. Season the tomatoes with sea salt, pepper and basil.

Top with the Crunchy Gluten Free Bread Crumbs.

Bake in a preheated oven for 35 to 40 minutes until the zucchini is fork-tender and the topping is golden brown. Set aside for five minutes before cutting and serving.

Serve as a first course or a side dish. We like it with rice, quiona, or polenta.

Serves 4.

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