This Fresh Garden Vegetable Pie is the ultimate way to celebrate your favorite summer veggies in one delicious, wholesome dish. Packed with tender zucchini, yellow squash, ripe tomatoes, and melty cheese, this vegetarian recipe transforms simple garden produce into a golden, savory pie that’s perfect for lunch, dinner, or a special weekend brunch.
It’s easy to make, light yet satisfying, and an ideal recipe for anyone who loves cooking with fresh ingredients from the garden or local market.
Why You’ll Love This Fresh Garden Vegetable Pie
- Simple & Fresh: Uses everyday vegetables like zucchini, tomato, and onion.
- Vegetarian-Friendly: 100% meat-free but still hearty and filling.
- Customizable: Swap in your favorite veggies or cheeses.
- Family Favorite: Perfect balance of creamy, cheesy, and savory.
- Great for Meal Prep: Reheats beautifully for quick lunches or light dinners.
Ingredients for Fresh Garden Vegetable Pie
For the Pie Base
- 1 (9-inch) refrigerated or homemade pie crust
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 medium tomato, thinly sliced
For the Filling
- 1 cup shredded mozzarella cheese
- ½ cup shredded sharp cheddar cheese
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
For Garnish (Optional)
- Fresh basil leaves
- A sprinkle of grated parmesan
- Drizzle of olive oil
Ingredient Notes
- Pie Crust: Store-bought crust works well, but a homemade butter or olive oil crust gives the best flavor.
- Cheese: Use a mix of mozzarella for meltiness and cheddar for richness. For a sharper taste, add a little parmesan or feta.
- Mayonnaise Alternative: Greek yogurt or light sour cream can replace mayo for a tangier, lower-fat option.
- Vegetables: Use what’s in season—bell peppers, spinach, mushrooms, or even thin asparagus can add color and flavor variety.
- Herbs: Dried herbs work fine, but fresh basil and oregano give this pie a bright, aromatic lift.
Step-by-Step Instructions
Step 1 – Prepare the Crust
Preheat your oven to 375°F (190°C).
Roll out the pie crust into a 9-inch pie dish and gently press it into the edges. Prick the bottom lightly with a fork to prevent bubbling.
Prebake (also called blind bake) for 8–10 minutes, then set aside to cool slightly.
Step 2 – Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, zucchini, and yellow squash. Sauté for 5–7 minutes, just until the vegetables soften slightly but aren’t mushy.
Sprinkle with a pinch of salt and pepper, then remove from heat.
Step 3 – Prepare the Cheese Mixture
In a mixing bowl, combine mayonnaise, mozzarella, cheddar, basil, and oregano. Mix until creamy and well blended.
Step 4 – Assemble the Pie
Spread half of the cheese mixture onto the bottom of the prebaked crust.
Layer the sautéed vegetables evenly over it.
Top with tomato slices, then spread the remaining cheese mixture on top, smoothing it out gently with a spatula.
Step 5 – Bake to Perfection
Bake in the preheated oven for 30–35 minutes, or until the top is golden and bubbly.
If the edges of the crust brown too quickly, cover them lightly with foil halfway through baking.
Step 6 – Cool and Serve
Allow the pie to cool for 10 minutes before slicing.
Garnish with fresh basil and a drizzle of olive oil for a vibrant, garden-fresh finish.
Pro Tips for Success
- Use a pre-baked crust to avoid a soggy bottom.
- Drain vegetables on paper towels if they release too much water.
- Add a sprinkle of breadcrumbs between layers to absorb moisture.
- Slice tomatoes thinly for even layering and easier cutting.
- Serve warm or room temperature — it’s delicious either way.
- Let it rest before slicing to help it hold its shape.
Flavor Variations
- Mediterranean Style: Add black olives, feta cheese, and a touch of garlic.
- Spicy Twist: Mix in red pepper flakes or diced jalapeño for mild heat.
- Italian Classic: Use marinara sauce instead of mayo for a lighter, pizza-like pie.
- Creamy Spinach Pie: Add cooked spinach and ricotta for a nutrient boost.
- Cheddar Veggie Bake: Swap mozzarella for extra-sharp cheddar and a hint of paprika.
Serving Suggestions
Serve this Fresh Garden Vegetable Pie with:
- A crisp green salad or Caesar salad
- Chilled lemonade or iced tea
- Garlic bread or roasted potatoes for a heartier meal
It also makes a perfect dish for potlucks, brunches, or light family dinners.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm slices in the oven at 350°F for about 10 minutes, or microwave briefly.
- Freeze: Wrap slices tightly in foil or plastic wrap and freeze up to 2 months.
Thaw overnight in the fridge before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Protein | 10 g |
| Carbohydrates | 19 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 410 mg |
FAQ About Fresh Garden Vegetable Pie
What is a garden vegetable pie?
It’s a savory pie made with fresh vegetables, cheese, and herbs baked in a flaky crust. It’s similar to a quiche but without eggs, making it lighter and fully vegetarian.
Can I make this recipe ahead of time?
Yes! You can assemble the pie a few hours before baking and keep it refrigerated until ready to bake. It’s great for meal prep or entertaining guests.
What other vegetables can I use?
Almost any firm vegetable works well—try bell peppers, mushrooms, spinach, or asparagus. Avoid watery veggies like cucumber, as they can make the pie soggy.
How do I make it gluten-free?
Use a gluten-free pie crust and ensure your mayonnaise or cheese is labeled gluten-free.
Can I make it vegan?
Yes! Replace the cheese with a vegan blend and use vegan mayo or cashew cream. The result is still creamy and flavorful.
Final Thoughts
This Fresh Garden Vegetable Pie is proof that simple ingredients can create something amazing. It’s fresh, comforting, and versatile—a recipe you’ll return to every summer (and beyond). Whether you serve it as a main dish or a side, it’s sure to become a family favorite that brings the taste of the garden right to your table.
Print
Fresh Garden Vegetable Pie (Simple Family Recipe)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fresh and cheesy vegetarian pie filled with zucchini, tomato, and herbs — perfect for any meal.
Ingredients
1 (9-inch) pie crust
1 tbsp olive oil
1 small red onion, chopped
1 small zucchini, sliced
1 small yellow squash, sliced
1 medium tomato, sliced
1 cup shredded mozzarella
½ cup shredded cheddar
½ cup mayonnaise or Greek yogurt
1 tsp dried basil
½ tsp dried oregano
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F and prebake crust for 8–10 minutes.
2. Sauté onion, zucchini, and squash in olive oil until tender.
3. Mix mayo, mozzarella, cheddar, and herbs together.
4. Spread half cheese mix in crust, layer veggies, top with tomato and remaining mix.
5. Bake 30–35 minutes until golden. Cool 10 minutes before slicing.
Notes
Use Greek yogurt instead of mayo for a lighter option.
Add bell peppers or spinach for variety.
Let pie cool before slicing for clean portions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
