Vegetable Pies [from Mama’s kitchen]

I sent my mom the link to the blog, and she replied by texting me a picture of this recipe 🙂

“The great thing about this dish is that you can vary the ingredients based on what you like or what you have in your garden or refrigerator.”

Prep 25min cook 17min back 40min oven 325°stand 15min

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup peeled and chopped sweet onion, such as Vidalia
  • 1 large zucchini, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 1/2 tsp. salt
  • 1/2 tsp ground black pepper
  • 1 cup mayonnaise
  • 1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz.)
  • 1 to 1 1/2 cups 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-oz. can sliced water chestnuts, drained
Step by step instructions
  1. Preheat the oven to 325° F.
  2. Heat olive oil in a large skillet over medium heat.  When hot, add garlic and sauté for 2 minutes; don’t let it brown.  Add onion, zucchini, yellow squash, and 1/4 tsp each of salt and pepper.  Cook until squash is tender, about 15 minutes.  Divide the mixture in half.
  3. Mix the mayonnaise and cheeses and set aside.  Layer the sliced tomatoes in the bottom of the backed pie crusts.  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.  Makes 12 servings.
EACH SERVING    393 cal,  31g fat, 23mg cholesterol, 472mg sodium, 22g carbohydrates, 2g fiber, 8g protein

vegetable pies


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