Summer Squash Pie

Be the first to review
READY IN: 50mins
Recipe by Chef Carol Kay

Is your neighbors ringing your doorbell and running, leaving behind all that summer squash? Here is a great way to use it. My daughter who generally doesn't like anything in a pie or a veggie for that matter loves this recipe. I hope you do too. You can use all zuccini or all yellow summer squash depending on what you have. I really think of this as comfort food.

Ingredients Nutrition


  1. Bake pastry that has been slightly pricked for 5 minutes at 450 in your oven.
  2. Remove. brush lightly with beaten egg. Discard remaining egg.
  3. Bake 5 minutes longer.
  4. Remove to wire rack reduce heat to 350.
  5. In a nonstick skillet saute zuccini and squash until very tender.
  6. Sprinkle with seasonings: spoon into pastry shell.
  7. Top with tomatoes.
  8. Combine cheese and mayonnaise; spread over top.
  9. Bake at 350 for 25 minutes or until golden brown.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a