This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
- 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
- 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.
Originally published as Summer Squash Pie in Country August/September 2004, p51
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