Tomato-Zucchini Pie Recipe

If the dough seems too dry, add 1 more tablespoon of water. Press the dough evenly into a 9-inch square or round pie or tart pan.

Once the dough is in the pan, pierce it all over with a fork.

Brush the dough with 1 egg yolk, then place it in the freezer for 5 minutes. If you're making mini pies, spray a small muffin pan with non-stick cooking spray, press dough into each space, pierce the bottom with a fork, brush with egg, and freeze for 5 minutes.

While the crust chills, preheat your oven to 375 degrees F.

Pour the remaining egg whites onto the bottom of the pie crust and bake for 15 minutes. Set the baked crust aside.

Meanwhile, microwave the zucchini for 4 minutes, or until it's tender.

Drain any extra water from the cooked zucchini by pressing it gently with paper towels.

In a separate bowl, combine the remaining 1/2 teaspoon pepper, 1/2 teaspoon salt, mayonnaise, Parmesan cheese, goat cheese, and chopped basil.