I tend to buy more zucchini and squash than I could ever possibly consume before the rotting sets in. Every time. Never fails. I always think, “ah, but this time I’ll use more” just to end up with squishy veggies and brown zucchini juice leaking inside my vegetable crisper. I know that’s disgusting, but hey, I’m human. Sue me.
Today, I needed to make something that would get rid of these damn things and what’s better than a summer pie?! (Winter pie, but we will ignore the question.)
If you’re keeping up with these recipes, you might remember me mentioning how much I enjoy versatile foods. This is one of those where you can fill it with whatever the heck your heart desires, whether you stick to the current season and use zucchini, squashes, peppers and eggplant OR you go the cooler weather route, using sweet potatoes, mushrooms, cauliflower, kale and butternut squash– YUM. That’s next! Fill yours with whatever you’ve got, but I’m only going to include the ingredients that I had on hand, here at home.
For the crust:
2 cups of flour
1 lemon, juiced
1/4 cup olive oil
1/2 cup cold water
1 tsp sea salt
1 handful of sage, chopped or dried
1 handful of rosemary, chopped or dried
For the filling:
1 medium zucchini, sliced thin
1 medium squash, sliced thin
1 red onion, chopped (Ya know, I just can’t stand red onions. I mean, they’re the ultimate flavor, but I literally run back and forth to the freezer to stick my head in and soothe my eyes. Just wanted to share that.)
1 bell pepper, chopped
1 tbsp of olive oil
1 tsp sea salt
For the sauce:
4 cloves of garlic, minced
1/4 cup olive oil
1 tsp crushed red pepper flakes
Generous pinch of seasoning salt
1 28-oz can of crushed tomatoes
Preheat oven to 375°F. Oil a 10-inch pie pan and set aside.
To make the shell, combine flour, herbs, lemon and salt in a large mixing bowl. Add in olive oil. Slowly add in cold water and mix until absorbed. Knead for about one minute- until dough can form a ball. Transfer to a floured surface and roll the dough into a circle- roughly 12 inches or so across. Ease the shell into your pan and press it into the corners and up the sides without stretching out the dough. Place pan in the refrigerator for 30 minutes. After removing the crust from the fridge, prick holes into it with a fork a few times. Line the pastry with parchment paper and fill with pie weights (who in the hell owns pie weights, you may ask? Surely not the woman that rolls dough out with a cup. Slacker tip: place another pie pan on top of the paper and put it in the oven upside down to prevent shrinkage.) Bake for 15 minutes. Remove weights and paper and toast for another 5 minutes in the oven before removing to cool. Leave oven on, but cool it down to 350°F.
Saute and season the veggies on medium-low heat until they soften. Set aside.
Make the sauce by adding garlic, olive oil, red pepper and seasoning salt together in a small pot. Turn heat up to medium-high and cook until the garlic begins sizzling. Stir in crushed tomatoes and cook for about 10 minutes, then remove from heat.
To assemble the pie, spoon a layer of veggies into the shell and top with sauce. Repeat layering process until finished (finish with sauce).
Place pie in the oven for 40 minutes- or until cooked through. (I put ours in for 30 minutes before topping with cheese, and cooking for the remaining 10 minutes.) Remove and let cool for 10 minutes before serving.
THIS WAS SO GOOD. I’m currently stuffed while writing this, but drooling from the photos. Happy Labor Day and happy eating!