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Saturday, September 5, 2015

Tomato and Squash PIe

I am still trying to use up all those zucchini, patty pan squash and tomatoes from the garden.  This is a nice little vegetable pie that would make a great light dinner or a terrific side dish.

  • 1 (9-inch) prebaked deep dish pie shell
  • 3 tomatoes,  sliced 
  • 1 small zucchini, sliced into rings
  • 1 small yellow squash, sliced into rings 
  • 2 garlic cloves, minced
  • 1/2 cup sliced sweet or red onion
  • 10 fresh basil leaves, chopped
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
  • 2 Tbsp fresh grated Parmesan Cheese
  • Salt and pepper 
Place tomatoes in a colander, sprinkle with a little salt and allow to drain for 10 minutes.  Meanwhile, heat a large skillet with 2 T. olive oil.  Add zucchini, yellow squash, onion and garlic.  Cook over medium high heat for about 15-20 minutes.  Place tomatoes on pie shell then top with squash mixture.  Place basil on top of squash. 

Mix mayonnaise, mozaarella, and cheddar cheese.  Spread on top.  Sprinkle with Parmesan cheese.  Bake at 350 for 30 minutes.  Allow to cool 10 minutes before serving.

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