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Summer Squash Pie

Summer Squash Pie
If 84 cents per serving falls in your budget, Summer Squash Pie might be an awesome vegetarian recipe to try. This recipe serves 8. One portion of this dish contains about 7g of protein, 25g of fat, and It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 55 minutes. Head to the store and pick up salt, unbaked pastry shell, zucchini, and a few other things to make it today.

Instructions

1
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Ingredients you will need
Pastry ShellsPastry Shells
Equipment you will use
Aluminum FoilAluminum Foil
2
Bake at 450° for 5 minutes.
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OvenOven
3
Remove foil; brush lightly with egg.
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EggEgg
Equipment you will use
Aluminum FoilAluminum Foil
4
Bake 5 minutes longer.
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OvenOven
5
Remove to a wire rack; reduce heat to 350°
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Wire RackWire Rack
6
In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender.
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Yellow SquashYellow Squash
ZucchiniZucchini
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes.
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Pastry ShellsPastry Shells
SeasoningSeasoning
TomatoTomato
8
Combine the cheese and mayonnaise; spread over the top.
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MayonnaiseMayonnaise
CheeseCheese
SpreadSpread
9
Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.
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OvenOven
DifficultyHard
Ready In55 m.
Servings8
Health Score4
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
Occasions4th Of JulySummer
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