Summer Squash Pie Recipe

5 2 4
Summer Squash Pie Recipe
Summer Squash Pie Recipe photo by Taste of Home
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Summer Squash Pie Recipe

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5 2 4
Publisher Photo
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
Recommended: Baking with Squash
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1 egg, 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 vegetable 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 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 some of the egg. (Discard remaining egg.) Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
In a 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Summer Squash Pie in Country August/September 2004, p51

Nutritional Facts

1 piece: 357 calories, 29g fat (9g saturated fat), 54mg cholesterol, 459mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 6g protein.

  • 1 unbaked pastry shell (9 inches)
  • 1 egg, 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 vegetable 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 mozzarella cheese
  • 3/4 cup mayonnaise*
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with some of the egg. (Discard remaining egg.) Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°
  2. In a 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Summer Squash Pie in Country August/September 2004, p51

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Reviews forSummer Squash Pie

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MY REVIEW
Debgantt User ID: 7064020 148189
Reviewed Jul. 10, 2013

"Wonderful squash pie!"

MY REVIEW
NannaSarah User ID: 5719708 64574
Reviewed Jun. 23, 2011

"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."

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