Recipes and Cooking Trisha Yearwood's Vegetable Pies 4.3 (63) 4 Reviews "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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Photography Prep Time: 25 mins Cook Time: 17 mins Bake Time: 40 mins Stand Time: 15 mins Total Time: 1 hrs 37 mins Servings: 12 Jump to Nutrition Facts 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 ½ teaspoon salt ½ teaspoon ground black pepper 1 cup mayonnaise 1 - 1 ½ cup shredded mozzarella cheese (4 to 6 oz.) 1 - 1 ½ cup 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 chestnuts, drained Directions Preheat the oven to 325°F. 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. 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. Rate it Print Nutrition Facts (per serving) 393 Calories 31g Fat 22g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 393 % Daily Value * Total Fat 31g 40% Saturated Fat 8g 40% Cholesterol 23mg 8% Sodium 472mg 21% Total Carbohydrate 22g 8% Total Sugars 3g Protein 8g Vitamin C 9.9mg 50% Calcium 155mg 12% Iron 1.3mg 7% Potassium 210mg 4% Folate, total 48.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.