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| 1 9" |
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Refrigerated pie crust* |
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| 6 Large |
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Ripe tomatoes, peeled and drained |
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| 4 |
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Scallions |
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| 1 Small |
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Red onion, diced |
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| 2 Tbs |
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Parsley, chopped |
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| 4 Tbs |
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Basil, fresh and chopped** |
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| 1/2 Cup |
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yogurt, plain and reduced fat |
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| 1/2 Cup |
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Mayonnaise, reduced fat |
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salt and pepper |
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| 1 |
Prehead oven to 350 |
| 2 |
Pre-bake crust for 10 minutes and set aside. Peel the tomatoes and cut into thick slices. Salt them and set them in a colander to drain for a few minutes.
Lay tomato slices in pie shell and sprinkle with salt and pepper. Then add scallions, red onion, parsley and basil. Mix mayonnaise and yogurt well and spread thinly over tomatoes. Bake for 20-30 minutes until top is lightly browned and bubbling. Enjoy! |
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| Servings: 8 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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162.32 |
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| Calories From Fat (54%) |
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87.61 |
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% Daily Value |
| Total Fat 9.79g |
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15% |
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| Saturated Fat 2.35g |
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12% |
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| Cholesterol 5.96mg |
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2% |
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| Sodium 195.63mg |
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8% |
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| Potassium 423.95mg |
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12% |
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| Carbohydrates 16.83g |
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6% |
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| Dietary Fiber 2.32g |
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9% |
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| Sugar 6.52g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 14.51g |
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| Protein 3.07g |
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6% |
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| Cooking Tips |
*Zorba recommends a refrigerated pie crust (not frozen)
**Zorba says about a "handful" |
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