Summer Squash Pie

• 1 (9 inch) unbaked pastry shells
• 1 egg, beaten well with a bit water
• 2 12 cups sliced summer squash
• 2 12 cups sliced zucchini (1/4 inch slices)
• 1 teaspoon vegetable oil
• 1 teaspoon seasoning salt
• 12 teaspoon thyme
• 12 teaspoon garlic powder
• 12 teaspoon paprika
• 14 teaspoon pepper
• 2 large tomatoes, sliced
• 1 cup shredded cheddar cheese
• 34 cup mayonnaise

1. Bake pastry that has been slightly pricked for 5 minutes at 450 in your oven.
2. Remove.
3. brush lightly with beaten egg.
4. Discard remaining egg.
5. Bake 5 minutes longer.
6. Remove to wire rack reduce heat to 350.
7. In a nonstick skillet saute zuccini and squash until very tender.
8. Sprinkle with seasonings: spoon into pastry shell.
9. Top with tomatoes.
10. Combine cheese and mayonnaise; spread over top.
11. Bake at 350 for 25 minutes or until golden brown.

pastry shells, egg, zucchini, vegetable oil, salt, thyme, garlic, paprika, pepper, tomatoes, cheddar cheese, mayonnaise

Taken from www.food.com/recipe/summer-squash-pie-312773 (may not work)