This tasty Vegetable Pie is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.

Looking for more pie recipes? Try my Peach Pie or Tomato Pie!

A slice of vegetable pie, served on a plate with a fork.

You can enjoy all the flavors of the garden in this delicious Vegetable Pie recipe that I adapted from my popular Tomato Pie. I love how quick and easy it is to prepare, and the warm cheesy topping takes it to comfort food level, deliciousness! My kids devour this one, and I can feel good that it’s loaded with fresh veggies.

How to make Vegetable Pie:

Gather Ingredients: This recipe is easily adaptable, so use whatever veggies you like or have on hand! Chopped broccoli, asparagus, spinach, bell pepper, and mushrooms would all taste great. Sauté them as directed in step 2. You could also substitute plain greek yogurt for the mayonnaise.

The ingredients needed to make Vegetable Pie.

Prep tomatoes by placing the slices in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want very wet tomatoes or your pie will turn out soggy).

Sliced tomatoes in a fine mesh strainer.

Sauté zucchini and squash in a large skillet on medium high heat. Season with salt and pepper and sauté in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel.

Sliced zucchini and yellow squash sautéing in a skillet.

Assemble pie: Layer the tomato slices, zucchini, squash, and onion on the bottom of the pie shell. Sprinkle basil on top.

A pie shell filled with sautéed vegetables to make Vegetable Pie.

Cheese Topping: Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and then sprinkle on parmesan cheese. 

Creamy cheese layer topped on vegetable pie, ready to bake.

Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes. Cut into slices and serve warm.

A freshly baked vegetable pie in a pie dish.

Make Ahead Instructions:

To Make Ahead: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and kept in the fridge.

To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.

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Recipe

A slice of vegetable pie, served on a plate with a fork.
Prep 20 minutes
Cook 40 minutes
Total 1 hour
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Equipment

Ingredients
 
 

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. 
  • Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
  • Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
  • Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top. 
  • Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top. 
  • Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
  • To serve, cut into slices and serve warm.

Notes

Make Ahead Instructions: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and just kept in the fridge.
To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.

Nutrition

Calories: 286kcalCarbohydrates: 18gProtein: 9gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 30mgSodium: 483mgPotassium: 254mgFiber: 2gSugar: 3gVitamin A: 732IUVitamin C: 12mgCalcium: 200mgIron: 1mg

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I originally shared this recipe August 2015. Updated July 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I have to be honest I thought this recipe sounded a bit gross but I gave it a try and did my best at every step and boy am I glad I did. The flavors are amazing and it was so satisfying to eat. It was the star of dinners for the week. I’m only deviation was using a Pillsbury pie crust instead of making my own

  2. 4 stars
    I used pilsbury frozen pie crusts, mine came out really good, dried out the tomatoes with salt for 30 minutes, cooked squash in a skillet, did everything according to the recipe. That being said, I would recommend seasoning the cheese mixture, I used medium and sharp cheddar as well as the parmesan and mozzarella…but in the end it was just kind of bland. I used vegan mayo, but maybe greek yogurt and also adding salt/pepper and possibly dill to the cheese would make it much better.

    I yielded 2 9″ pies with the amount of ingredients asked for, which means I have lunch for a few days!

  3. 5 stars
    2nd time surprisingly good. You really do need to peel tomatoes and salt them to draw out the excess water.

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