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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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