Ingredients
4 large tomatoes, sliced
1 T. extra virgin olive oil
½ medium yellow onion, chopped
1 zucchini, peeled, sliced thin
1 yellow squash, peeled, sliced thin
Salt and pepper, to taste
1 (9-inch) frozen deep-dish pie shell
1½ c. mozzarella, shredded
1½ cheddar cheese, shredded
14 fresh basil leaves, chopped
¾ c. plain Greek yogurt
¼ c. Parmesan, freshly grated
Directions
- Preheat oven to 350°
- Place sliced tomatoes in a colander, sprinkle with salt and drain for 10 minutes. Pat dry with a paper towel to remove excess juice.
- Heat olive oil in a large skillet over medium-high heat. Add onion to skillet and sauté for 3-4 minutes.
- Add zucchini and squash to skillet and sauté for 2-3 minutes or until golden brown. Season with salt and pepper, to taste. Remove and place on a paper towel.
- Layer tomato slices, onion, zucchini, and squash on the bottom of the pie shell.
- Thoroughly combine shredded mozzarella and cheddar cheese with fresh basil and Greek yogurt in a small bowl. Spoon the cheese mixture over the vegetable layer and top with grated Parmesan cheese.
- Bake for 30 minutes. Remove from oven and cool for 10 minutes before serving.
Makes 6 servings.
