Green tomato pie is actually very good. I avoided it for years but my daughter made one last summer. I couldn't believe how delicious a green tomato can be. I made two and my son who won't eat a red tomato ate the better part of both.
Here's the recipe we used. You can and should cut back on the mayo or else mix it with yogurt.
Summer Tomato Pie
James Villas, My Mother’s Southern Kitchen
One 9″ pie crust
5 medium size ripe tomatoes, sliced
1 cup chopped green onions, some leaves included
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
salt and pepper to taste
2 cups grated sharp cheddar cheese
1 cup homemade mayonnaise or Hellman’s mayonnaise
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees
Prick the pie crust with a fork, bake 10 minutes, and remove from the oven.
Reduce the heat to 325 degrees
Cover the bottom of the crust with two layers of tomatoes.
Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
Repeat the layering process and top with the parmesan cheese.
Bake for about 45 minutes till golden and firm.
Let the pie cool some then slice into wedges.
Savory Tomato Pie
Same as above but replace cheddar cheese with mozzarella cheese.
Use 3 tablespoons basil.
Top with mozzarella and Parmesan cheese.