SUMMER SQUASH PIE
This is a tasty way to use up some of the extra zucchini and squash from your vegetable garden.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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 : Calories 357 calories, Fat 29g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 459mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
VEGETABLE PIE
This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
- Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
- Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
- Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
- Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
- To serve, cut into slices and serve warm.
Nutrition Facts : Calories 252 kcal, Carbohydrate 4 g, Protein 9 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 351 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
RUSTIC SUMMER SQUASH TART
Make and share this Rustic Summer Squash Tart recipe from Food.com.
Provided by CookingONTheSide
Categories Peppers
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large nonstick skillet over medium heat.
- Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
- Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
- Heat oven to 400 degrees F.
- Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
- With a rolling pin, roll crust to a 13-inch round.
- Crumble half the cheese over crust to within 2 inches of edge.
- Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
- Bake 35-40 minutes or until pastry is golden.
- Slide tart, still on parchment, onto a wire rack.
- Crumble remaining cheese over top.
- Let cool before serving.
Nutrition Facts : Calories 119, Fat 8, SaturatedFat 3.2, Cholesterol 26.1, Sodium 246.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.4, Protein 3.8
FRESH TOMATO AND SQUASH GALETTE
A galette is a rustic pie with folded edges that give it an informal look. This savory galette, using summer fresh vegetables and a purchased pie crust, is a delightfully different side dish that makes good use of zucchini, yellow squash, tomatoes, and onion. If you don't have Gruyere cheese, substitute Swiss.
Provided by Bibi
Categories Savory Pies
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Allow the dough to come to room temperature, about 20 minutes.
- Meanwhile, place sliced tomatoes in a single layer on a paper towel-lined plate, and place zucchini and yellow squash slices on plates as well, also in a single layer. Sprinkle vegetables lightly with salt, about 1/4 teaspoon for each vegetable. Allow to stand for 20 minutes.
- Melt butter in a small saucepan over medium heat. Stir in flour and cook, stirring, until all the flour is incorporated into the butter, about 3 minutes. Season with 1/4 teaspoon herbes de Provence, black pepper, and any remaining salt. Slowly add milk, stirring constantly to avoid lumps.
- Continue to cook and stir until mixture has thickened and bubbles break open (some cooks call this stage "making bullseyes"), 5 to 8 minutes. Remove from heat and stir in 1/2 of the shredded Gruyere. Allow sauce to cool slightly.
- If using purchased pie dough, open the pouch and place dough onto the prepared sheet pan. Slowly unroll the dough, pinching together to close any tears. Sprinkle bread crumbs over the dough.
- Blot tomatoes and squash with paper towels.
- Ladle sauce over the dough, leaving about a 1 1/2-inch border without sauce. Starting on the outside edge of the sauce, alternate slices of yellow squash, onion, zucchini, and tomato, repeating until all the sauce is covered by the vegetables. Sprinkle remaining herbes de Provence over the vegetables, and gently fold the crust over the outside edge of the vegetables.
- Brush beaten egg onto the folded pie dough.
- Place galette in preheated oven and bake until the crust is brown and the vegetables are tender, 25 to 30 minutes.
- Sprinkle remaining shredded cheese on top of the warm galette and bake until cheese is melted, 3 to 5 more minutes.
- Allow to cool for 5 minutes. Garnish with fresh herbs and serve.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 20.6 g, Cholesterol 60.1 mg, Fat 19.8 g, Fiber 2.3 g, Protein 10.9 g, SaturatedFat 8.1 g, Sodium 579.8 mg
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