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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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:
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.
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