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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden. Ingredients:
1 unbaked pastry shell (9 inches) |
1 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 (4 ounces) 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 large nonstick skillet, 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.
3. Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Yield: 6-8 servings.
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