This Garden Vegetable Pie is a summer favorite! Loaded up with your favorite vegetables, add cheese, bacon and seasonings and you have a wonderful dish.
If you love this recipe, you will also love this delicious Hamburger Pie. It’s super versatile and great for a busy night.
❤️WHY WE LOVE THIS RECIPE
We love summer vegetables and this delicious garden vegetable pie is one of our favorites. You can throw this easy recipe together quickly and it would be perfect for a summer evening with friends and family. It can be a main dish or a side to any meal. Really versatile too, as you can add what seasonings and vegetables you like to this great dish.
🍴KEY INGREDIENTS
- 9 inch pie shell
- Yellow squash
- Zucchini
- Red tomato
- Red onion
- Bacon
- Cheese, (I used mozzerella and cheddar)
- Mayonnaise
- Dried basil
- Dried oregano
SWAPS
If you don’t like any of the vegetables you can replace them with vegetables you do like. I think mushrooms would be a wonderful addition or bell peppers. The seasoning in this recipe gives this dish an Italian flavor, almost like a pizza. You could also add more tomato!
🍽️HOW TO MAKE
This dish is pretty simple to make and great for a busy night.
COOKING STEPS
Step 1
Preheat oven to 400. Cook bacon until crispy, set aside to drain. Add squash, zucchini, red onion to already warm skillet and saute in bacon grease for 3-4 minutes, until it’s starting to soften. If you like vegetables really done, then cook them to the desired consistency you like.
Step 2
In a separate bowl, combine 1 cup of cheese and mayo. Remove squash and zucchini and layer half of the mixture into the bottom of the pie shell.
Step 3
Top with half of the sliced tomatoes and then spread cheese on top of mixture, then add half of the chopped bacon.
Step 4
Next add remaining zucchini, squash, tomatoes, bacon and top with 1/4 cup of cheese and top with seasonings. Bake in preheated oven for 30-35 minutes.
⭐TIP
OTHER DELICIOUS RECIPES
These delicious pasta salads would be a great side dish to this Garden Vegetable Pie!
PASTA SALADS
I love this pie served hot and fresh. You can always switch out the bacon for turkey bacon if you prefer. We make our own pie crust, but you an easily use a roll out pie crust from Pillsbury.
Garden Vegetable Pie
This Garden Vegetable Pie is loaded with yellow squash, zucchini, tomatoes, bacon, cheese and much more. It’s a wonderful way to enjoy your garden vegetables.
- 1 9 inch pie shell
- 2 cups of yellow squash thinly sliced (I used 2 small ones)
- 2 cups of zucchini thinly sliced (I used 2 small ones)
- 1 red tomato sliced
- 1/3 cup of red onion diced
- 4 slices of bacon cooked crispy
- 1 1/4 cup of cheese (I used mozzerella and cheddar)
- 3 tablespoons of mayonnaise
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
-
Preheat oven to 400. Cook bacon until crispy, set aside to drain. Add squash, zucchini, red onion to already warm skillet and saute in bacon grease for 3-4 minutes, until it’s starting to soften.
-
In a separate bowl, combine 1 cup of cheese and mayo. Remove squash and zucchini and layer half of the mixture into the bottom of the pie shell. Top with half of the sliced tomatoes and then spread cheese on top of mixture, then add half of the chopped bacon and top with seasonings.
-
Next add remaining zucchini, squash, tomatoes, bacon and top with 1/4 cup of cheese. Bake in preheated oven for 30-35 minutes.
You can cook the vegetables longer in the skillet if you like. Just cook them to the consistency of what you prefer.
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