Zucchini Tomato Tart...

This recipe is really yummy, so I wanted to share it! It is also fairly healthy, very easy, and inexpensive. It serves 6 as a side dish and 4 as a main meal (it makes a delicious, light dinner with green salad, rolls, and fruit). Jason even likes it!

Zucchini Tomato Tart

3 large zucchini, scrubbed and sliced into very thin rounds
3 large tomatoes, washed and sliced into very thin rounds
1/2 small onion, chopped into very small pieces
1 frozen deep dish pie crust
1 tablespoon olive oil
1/3 cup light mayonnaise (fat free just doesn't work for this recipe)
1/3 cup parmesan/Italian blended cheese
1 tablespoon light margarine
1 teaspoon dried crushed basil
1/4 teaspoon salt (really to taste, I use about 1/4 tsp though)
1/4 teaspoon pepper
3 slices turkey bacon, chopped into very small pieces

1. Bake the empty pie crust in a 450 degree oven until it is browned.
2. Saute the zucchini and onion together in the olive oil until they are very tender, nearly translucent.
3. Arrange the zucchini/onion mixture in the browned pie crust.
4. Arrange the sliced tomatoes on top of the zucchini/onions.
5. Mix together the mayo, cheese, margarine, salt, pepper, basil, and bacon.
6. Spread mixture evenly over tomatoes.
7. Place pie pan on a cookie sheet and bake until bubbly in a 425 degree oven...usually about 30 minutes.
8. Allow to cool off for 10-15 minutes before slicing.
9. Enjoy!

Note: This recipe is the light version, which I personally think tastes great! If you want it to be a whole lot more fattening, you can double the sauce ingredients (mayo/cheese/margarine/salt/pepper/basil/bacon) and use the full fat ingredients and regular bacon.