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 Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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