Nathalie's Notes

Raising the Hardy Boys

Squash Pie I got this recipe from my mother-in-law and it's one of my favorite things to make in the summer. I suspect I've posted this recipe before but can't find proof so here it is again.

Besides, it's what's for dinner tonight.

1 unbaked pastry shell (9 inches)

1 egg – beaten

2.5 cups sliced zucchini (1/4 inch slices) You have a kitchen ruler ,right?

2.5 cups sliced yellow summer squash (1/4 inch slices) Ha!

1 tsp. vegetable oil

½ tsp. salt

¼ – ½ tsp dried thyme

¼ tsp garlic powder

¼ tsp paprika

¼ – ½ tsp. pepper

2 large tomatoes – sliced

1 c. shredded cheddar or mozzarella cheese

¾ c. mayonnaise (use regular mayo not Miracle Whip)

Line un-pricked pastry shell with two pieces (double thickness) heavy duty foil.

Bake at 450˚ for 5 minutes.

Remove foil and brush lightly with some of the egg. Discard remaining

egg. Bake 5 minutes longer and remove to wire rack. Reduce heat to

350˚. In a non-stick skillet sauté zucchini and squash in oil for 10

minutes or until tender. Sprinkle with seasoning, spoon into pastry shell,

top with tomatoes, combine cheese and mayo and spread over top.

Bake at 350˚ for 25 minutes of until golden brown. Refrigerate

leftovers. Makes 6-8 servings.

One thought on “Meatless Monday: Summer Squash Pie

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    Meatless Monday: Summer Squash Pie – Nathalie’s Notes

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