I don't remember which magazine I got this out of...but we LOVE it! I found this recipe last year and it just tastes like a slice of summer. I don't normally like tomato slices, but I love them in this recipe.
It is very simple and has just the perfect mixture of spices to accent the fresh veggies.
Here's what you will need:
I forgot to put Thyme in the picture...but you will also need it!
1 baked pie crust
4 oz. Neufchatel cheese (less fat and softer than cream cheese)
1 scant tsp. each of oregano, basil (I used fresh), and italian seasoning
4 med. tomatoes, thinly sliced
1-2 med. zucchini, sliced
1/8 tsp salt
1/8 tsp pepper
Soften cheese and add seasonings.
Spread mixture carefully on bottom of cooked pie crust. Layer tomato and zucchini. Salt and pepper. (You can make multiple layers of vegetables...I normally just do one.) Garnish with thyme over top...and fresh basil, if desired. (I am currently trying to use up 3 huge basil plants!)
Bake at 350* for 30 minutes. To keep the crust from browning too much, put foil strips around for the first 20-25 minutes.
I LOVE how the creamy cheese oozes up around the slices of tomato and zucchini. I had a really small zucchini, so I decided to put those all around the edges...you can do it however you want! I just think this is such a beautiful side dish...and really so very scrumptious! I hope you all have some fresh tomatoes and zucchini to try this one out! I can't promise that children will love it...only one of mine does...but any adult who truly savors the flavor of fresh veggies should really love this!