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Summer Squash Pie

Total Time

Prep: 20 min. Bake: 35 min.

Makes

8 servings

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

  • 1 unbaked pastry shell (9 inches)
  • 1 large 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 shredded cheddar or part-skim mozzarella cheese
  • 3/4 cup mayonnaise

Directions

  1. 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°
  2. 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.
  3. Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.

Nutrition Facts

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

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