A yummy summer vegetarian meal!
Preheat oven to 400 degrees. Spread the mustard evenly over the bottom and sides of the pie crust, then cover the bottom completely with the mozzarella. Make a layered over-lapping of the tomato and zucchini slices alternating for color. Make a second row, then fill in the middle. Sprinkle the top evenly with the garlic and the oregano. Season to taste with salt and pepper and drizzle with olive oil. Put pie on a baking sheet and bake for 40 minutes. Let cool slightly and sprinkle pie with fresh chopped basil.
1 10-inch pie shell
1/3 cup Dijon mustard
1 pound mozzarella, thinly sliced
5 medium-sized fresh tomatoes, thinly sliced
2 large zucchini, thinly sliced
1/2 tsp. chopped garlic
1/2 tsp. oregano
Salt and Freshly ground pepper
2 T. good olive oil
2 T. fresh chopped basil