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    You are in: Home / Recipes / Summer Squash Pie Recipe
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    Summer Squash Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Chef Carol Kay's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Summer Squash Pie

    Serving Size: 1 (187 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 291.9
     
    Calories from Fat 188
    64%
    Total Fat 20.9 g
    32%
    Saturated Fat 6.2 g
    31%
    Cholesterol 47.0 mg
    15%
    Sodium 376.9 mg
    15%
    Total Carbohydrate 20.2 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.2 g
    17%
    Protein 7.2 g
    14%

    The following items or measurements are not included:

    seasoning salt

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