55 min.
Preparation time
Preparation: 20 min.
Cooking: 35 min.
Gaps: no
Total: 55 min.
Servings
Serve: 8 persons
Weight Per Serving: 183g
Price Per Serving: 0.94$
309kcal
Nutrition
Calories: 309kcal
Protein: 8.94%
Fat: 71.58%
Carbs: 19.48%
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
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450° for 5 minutes.
- Remove foil; brush lightly with egg.
- Bake 5 minutes longer.
- Remove to a wire rack; reduce heat to 350°
- In a large nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender.
- Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes.
- Combine the cheese and mayonnaise; spread over the top.
- Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers.
Nutrition Facts
Properties
Nutrition Score
10.197826074517%
Flavonoids
Nutrients percent of daily need