Summer Squash Pie

• 1 unbaked pastry shell (9 inches)
• 1 large egg, lightly beaten
• 2-1/2 cups sliced zucchini (1/4 inch slices)
• 2-1/2 cups sliced yellow summer squash (1/4 inch slices)
• 1 teaspoon canola oil
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 large tomato, sliced
• 1 cup shredded cheddar or part-skim mozzarella cheese
• 3/4 cup mayonnaise

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 5 minutes. Remove foil; brush lightly with egg. Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350u0b0
2. In a
3. , 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.
4. Bake at 350u0b0 for 25 minutes or until golden brown. Refrigerate leftovers.

pastry shell, egg, zucchini, canola oil, salt, thyme, garlic, paprika, pepper, tomato, cheddar, mayonnaise

Taken from www.tasteofhome.com/recipes/summer-squash-pie/ (may not work)