Tomato-Zucchini Pie

• 1 (10-inch) unbaked pie shell
• 1/3 c. Dijon mustard
• 1 lb. Mozzarella, thinly sliced
• 5 medium sized tomatoes, thinly sliced
• 2 large zucchini, thinly sliced
• 1/2 tsp. chopped garlic
• 1/2 tsp. oregano
• salt and freshly ground pepper to taste
• 2 Tbsp. olive oil
• 2 Tbsp. fresh chopped basil

1. Preheat oven to 400u0b0.
2. Spread mustard evenly over pie shell and cover with Mozzarella.
3. Make layered overlapping of tomato and zucchini slices alternating for color.
4. Sprinkle half of garlic, oregano, salt and pepper and drizzle half of olive oil over layer of tomatoes and zucchini.
5. Make second layer of tomatoes and zucchini and sprinkle with rest of garlic, oregano, salt and pepper and drizzle remaining olive oil on top.
6. Put pie on baking sheet and bake for 40 to 50 minutes.
7. Sprinkle with chopped basil and serve.

shell, mustard, mozzarella, tomatoes, zucchini, garlic, oregano, salt, olive oil, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000548 (may not work)