Taste of Home
Summer Squash Pie
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 8 servings.
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
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.
© 2024 RDA Enthusiast Brands, LLC