Rating: 4.5 stars
63 Ratings
  • 5 star values: 45
  • 4 star values: 4
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 5

"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.

Source: Better Homes and Gardens

Gallery

Credit: Jennifer Davick Photography

Recipe Summary test

prep:
25 mins
cook:
17 mins
bake:
40 mins
stand:
15 mins
total:
97 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°F.

    Advertisement
  • 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.

Nutrition Facts

393 calories; fat 31g; cholesterol 23mg; saturated fat 8g; carbohydrates 22g; mono fat 11g; poly fat 10g; insoluble fiber 2g; sugars 3g; protein 8g; vitamin a 499.7IU; vitamin c 9.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.1mg; folate 48.6mcg; vitamin b12 0.1mcg; sodium 472mg; potassium 210mg; calcium 155mg; iron 1.3mg.
Advertisement