Prepare the crust and bake while preparing the filling. Oven should
be at 375.
Spread the bottom of the crust with one-third of the cheese. Place
a layer of zucchini slices over the cheese, overlapping them to
cover well. Next, arrange a slightly overlapping layer of tomato
slices with another third of the cheese. Continue with a second
layer in the same order, ending up with tomatoes.
Sprinkle the top layer of tomatoes with the onion, basil, and
oregano. Finally, spread the remaining third of the cheese over
the top. Bake for 45 minutes, or until the top is golden. Serve
Makes one 10-inch pie crust
2 cups grated raw russet or Idaho potato, squeezed as dry as possible
1 small onion, very finely chopped
1 egg, lightly beaten
¼ cup all-purpose flour
½ teaspoon salt
vegetable oil, for greasing the pie tin
Preheat the oven to 375.
Combine the potato, onion, egg, flour, and salt in a medium bowl,
and mix well. Oil a 10-inch pie pan and transfer the mixture to
it, spreading evenly across the bottom and up the sides, as for
a pastry crust.
Bake until well browned around the edges, about 30 minutes. Remove,
fill, and bake right away.
It's important to go directly from the making and baking of the
rust to the filling and baking of the pie. Otherwise, the bottom
I found that two zucchini weren't enough and ended up using