Summer Squash Pie

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 1 pie
• Serves: 8

ingredients

• 1 (9 inch) unbaked pastry shells
• 1 egg, beaten well with a bit water
• 2 1⁄2 cups sliced summer squash
• 2 1⁄2 cups sliced zucchini (1/4 inch slices)
• 1 teaspoon vegetable oil
• 1 teaspoon seasoning salt
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon pepper
• 2 large tomatoes, sliced
• 1 cup shredded cheddar cheese
• 3⁄4 cup mayonnaise

directions

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.