About the Recipe
A delicious and unique way to use up that bountiful summer harvest of tomatoes and zucchini.
Bake piecrust at 450 degrees for 10 minutes, or until lightly browned. Let cool. Saute zucchini in oil over medium heat, five minutes or until lightly browned. Arrange zucchini in bottom of piecrust, and tomatoes on top of zucchini. Stir together basil, cheese & mayo. Drop by spoonfuls onto tomatoes, then gently spread. Sprinkle with salt & pepper. Bake at 425 degrees for 10-15 minutes, or until heated and cheese is melted and golden. Eat. Love.