Zucchini and Tomato Pie
Egg free, Nut free
- 2 tablespoons unsalted butter
- 3 tomatoes, sliced
- 2 zucchini, sliced on an angle
- 1 small yellow or red onion, thinly sliced
- 7-8 basil leaves
- Salt and pepper
- 1 cup fresh breadcrumbs
Preheat oven to 400°F and grease an 8 inch ovenproof dish.
Arrange a layer of zucchini covering the bottom of the dish.
Cover the zucchini with tomato slices, sprinkle with a little salt and pepper, add a few pinches of butter then scatter over some sliced onion.
Repeat this process until you have finished.
To create the topping, put basil leaves, breadcrumbs, salt and pepper and remaining butter into a food processor and process until well combined. Pour over the top of the pie.
Bake for 40 minutes, serve warm.