Summer Squash Pie

Name: Summer Squash Pie
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

13 ingredients

4 steps

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
3

, 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.
4

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