Summer Squash Pie

Ingredients

• 1 teaspoon canola oil 
• 0.3 teaspoon thyme dried
• 1  eggs lightly beaten
• 0.3 teaspoon garlic powder 
• 0.8 cup mayonnaise 
• 0.3 teaspoon paprika 
• 4 ounces part-skim mozzarella cheese shredded
• 0.3 teaspoon pepper 
• 1  pie crust dough (9 inches)
• 0.5 teaspoon salt 
• 2 large tomatoes sliced
• 2.5 cups to 3 sized squashes yellow sliced ()
• 2.5 cups zucchini sliced ()

Equipment

• frying pan
• oven
• wire rack
• aluminum foil

Directions

1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450° for 5 minutes.
3. Remove foil; brush lightly with egg.
4. Bake 5 minutes longer.
5. Remove to a wire rack; reduce heat to 350°
6. In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender.
7. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes.
8. Combine the cheese and mayonnaise; spread over the top.
9. Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.