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| Squash & Tomatoes before topping added |
1 9-in pie shell
2 T shredded Parmesan
1 T butter
3 yellow squash, sliced thin
1 Vidalia onion, sliced thin
2 or 3 large ripe tomatoes, sliced or chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup mayonnaise
1 tsp salt
1/2 tsp pepper
Preheat oven to 400 degrees. Sprinkle Parmesan into pie shell. Bake pie shell for 10 minutes. Reduced heat to 350 degrees and let pie shell cool. Meanwhile, saute squash & onions in butter in medium non-stick skillet until tender. Add squash & onion mixture to pie shell. Top with tomatoes. Sprinkle with salt & pepper. Mix together mayonnaise, cheddar & mozzarella cheese. Spread cheese & mayo mixture over tomatoes. Bake at 350 degrees for 30 minutes. Let cool 10 minutes before serving.
NOTES: I had some squash I needed to use before we left for vacation, and knowing that my brother was flying in from Colorado, I wanted to make something Southern. This is what I came up with. It was out of this world...I could probably only eat it twice during the summer because I do love squash made just by itself or sauteed with onions, but it was worth the try. My brother liked it better than my tomato pie :)
Happy Cooking!
