Trisha Yearwood's Vegetable Pies

"The great thing about this dish is you can vary the ingredients based on what like or what you have in your garden or refrigerator," Trisha says. For side-size servings, cut the pies into twelfths.

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24 users rated this recipe an average rating of 4.5
  • Makes: 12 servings
  • Prep: 25 mins
  • Cook: 17 mins
  • Bake: 40 mins 325°
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Trisha Yearwood's Vegetable Pies
Ingredients
1
tablespoon olive oil
1
clove garlic, minced
1
cup peeled and chopped sweet onion, such as Vidalia
1
large zucchini squash, thinly sliced
1
large yellow squash, thinly sliced
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1
cup mayonnaise
1
cups shredded mozzarella cheese (4 to 6 oz.)
1
cups shredded cheddar cheese (4 to 6 oz.)
2
large tomatoes, peeled and cut into 1/4-inch slices
2
9-inch deep-dish pie shells, prebaked as directed
1
8 ounce can sliced water chestnust, drained
Directions
  1. Preheat the oven to 325 degrees F.
  2. Heat the olive oil in a large skillet over medium heat. When hot, add garlic and saute for 2 minutes; don't let it brown. Add onion, zucchini, yellow squash, and1/4 tsp. each of the salt and pepper. Cook until the squash is tender, about 15 minutes. Divide the mixture in half.
  3. Mix the mayonnaise and cheeses and set aside. Layer the sliced tomatoes in the bottom of the baked piecrusts. Sprinkle the tomatoes with the remaining salt and pepper. Layer the squash mixture on top of the tomatoes, then layer the water chestnuts. Top each pie with half of the mayonnaise and cheese mixture. Bake, uncovered, for 40 minutes. Allow the dish to stand for 15 minutes before cutting into wedges.
Nutrition Facts (Trisha Yearwood's Vegetable Pies)
    Per serving:
  • 393 kcal cal.,
  • 31 g fat
  • (8 g sat. fat,
  • 10 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 23 mg chol.,
  • 472 mg sodium,
  • 22 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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