Garden Vegetable Pie

This week’s recipe is ideal for get-together’s, small or large. Using all our amazing veggies from the market, whip up this easy dish and share the love! Thanks to Lauren Allen from for sharing her amazing recipe. We are excited to hear your thoughts on it!


  • 1 (9-inch) prebaked deep dish pie shell
  • 3 tomatoes, peeled and sliced
  • 1 small zucchini, sliced into rings
  • 1 small yellow squash, sliced into rings
  • 1/2 cup sliced onions
  • 10 chopped, fresh basil leaves
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 3/4 cup mayonnaise
  • 2 tbsp grated parmesan cheese
  • Salt and pepper


Preheat the oven to 350 degrees. Place tomatoes in a colander (do not double layer). Sprinkle salt on the tomatoes and allow it to drain for ten minutes. Use a paper towel to remove excessive juice. 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 tomato slices, zucchini, squash, and onion on the bottom of the pie shell. Sprinkle basil on top. Combine the various (not parmesan) cheeses and mayonnaise together. Smooth it over the top of the layers and then sprinkle parmesan cheese on top. Bake for about 30 minutes. Then, allow it to cool for a least 10 minutes.To serve, cut into slices and serve warm.

Lauren Allen from

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.