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Summer Squash Pie Recipe

Summer Squash Pie Recipe photo by Taste of Home

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This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.

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Summer Squash Pie Recipe

Prep: 20 min. Bake: 35 min.

Yield: 6-8 Servings

20 35 55

Ingredients

1 unbaked pastry shell (9 inches)
1 egg, lightly beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
3/4 cup mayonnaise

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes. Combine the cheese and mayonnaise; spread over the top.
Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 357 calories, 29 g fat (9 g saturated fat), 54 mg cholesterol, 459 mg sodium, 19 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Summer Squash Pie in Country August/September 2004, p51

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Summer Squash Pie

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(1-1) of 1 reviews

Reviewed on Jun. 23, 2011 by NannaSarah

Easy to make and excellent flavor. The only change I would make would be to reduce or eliminate the salt if you have high blood pressure. I will make this recipe again. I believe this would be a great dish to take to a pot luck dinner.