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Summer Squash Pie

 Summer Squash Pie
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
6-8 ServingsPrep: 20 min. Bake: 35 min.

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

2 of 2

Summer Squash Pie (continued)

Directions (continued)

  • 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.