Tomato Zucchini Pie

Tomato Zucchini Pie
By Karen Kramer

1 9 5/8” or 10” unbaked deep dish pie crust
1/3 cup dijon mustard
16 oz mozzarella cheese sliced thinly (I have been using 12 oz lately and grating rather than slicing)
Approx. 3 medium, firm, ripe tomatoes sliced
Approx. 2 medium zucchini (about 8” long) sliced thinly
2 tbsp olive oil
1/2 tsp crushed garlic
1/2 tsp oregano
1/2 tsp dried crushed basil

Spread mixture all over bottom and sides of pie crust. Cover bottom of pan with mozzarella cheese. Alternate tomato and zucchini slices – 2 layers each. Mix oregano, garlic, basil, and olive oil – drizzle over top of pie. Bake 40 minutes at 400 degrees.