Tomato And Veggie Pie

• 1 Tbsp. butter
• 2 cloves garlic
• 1 medium onion, diced
• 1 medium squash, diced
• 1 medium zucchini, diced
• 2 large tomatoes, diced
• 4 oz. grated mozzarella cheese
• few dashes salt and pepper
• 9 inch frozen pie shell

1. In a frying pan, melt butter and saute onion, garlic, squash and zucchini. Add salt and pepper to taste. In the meantime, heat pie shell until about half way cooked. When the ingredients in the frying pan have been sauteed, layer them into the bottom of the pie shell. Add a generous layer of sliced tomatoes and sprinkle with the grated cheese. Bake at 350u0b0 for about 30 minutes. Hint: You may want to carefully tilt the pie shell after about 15 minutes of baking to let some of the water from the vegetables drain off. The pie freezes well and makes a great wintertime treat when you are craving fresh tomatoes.

butter, garlic, onion, zucchini, tomatoes, mozzarella cheese, salt, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86839 (may not work)