Tomato-Zucchini Tart

Jayme and I have been wanting to start a food blog for all of our kitchen mischief since we spent a week together food shopping and cooking last summer. Now that she's moving back 'home,' it's going to be even more fun exploring the kitchen with her!

Now, since I didn't actually cook today (we cleaned and did laundry though!), I figured I'd introduce one of my favorite recipes of all time!

This is a veggie laden- and therefor filling meal. I LOVE it.

Tomato-Zucchini Tart

Ingredients:
GV Pie Crust (the unfold and bake kind) 
1 medium zucchini 
(1 T olive oil) 
1 large tomato 
3 slices FF turkey bacon, cooked and crumbled 
1/2 c fresh spinach, chopped
1/3 c FF Parmesan cheese 
(1/3 c light mayo, 1/2 t salt, 1/4 t pepper)


Instructions:
Bake pie crust 9 min @ 450 until golden brown. Let cool.

Sauté zucchini in olive oil until tender

                                                          Arrange the zucchini in the bottom of the pie crust.

Layer fresh tomato slices on top of the zucchini slices.

Combine remaining ingredients and spread evenly on top of the tomatoes.

Bake 15-20 minutes @ 425 or until heated thoroughly. Divides into six portions. 

The best part is that you can improvise with any vegetables of your choice really! However, the tomato is definitely a my favorite flavor in this dish. 

Pair it with some delish green beans and maybe a slice of bacon for you meaties out there, and you're set. 

Toodles!