Tomato, Olive & Zucchini Pie

This pie features summer fresh tomatoes!


1 ready-made pie crust baked according to package directions
2/3 cup Kalamata olives, pitted and chopped
1 1/2 teaspoons anchovy filets, chopped
2 Tablespoons capers, drained
2 large ripe tomatoes
1 1/2 Tablespoons GOLDEN BLOSSOM HONEY
3 Tablespoons olive oil
1 Tablespoon garlic, finely chopped
1 1/2 cups zucchini, coarsely grated


Combine first 3 ingredients in a small bowl. Spread mixture on the bottom of baked pie crust. Layer tomatoes in overlapping circles. Drizzle with honey.

Heat oil in a medium saucepan. Add garlic and cook until lightly browned. Place zucchini in same pan and sauté for about 1 minute.

Arrange zucchini on top of tomatoes. Serve at room temperature.

Serves: 4-6

golden blossom honey product