Description
A savory pie filled with garden-fresh yellow squash, zucchini, tomatoes, bacon, and cheese, creating a delicious and comforting meal. A perfect way to enjoy seasonal vegetables
Ingredients
Units
Scale
- 1 (9-inch) pie shell
- 2 cups yellow squash, thinly sliced (about 2 small squash)
- 2 cups zucchini, thinly sliced (about 2 small zucchini)
- 1 red tomato, sliced
- 1/3 cup red onion, diced
- 4 slices bacon, cooked crispy
- 1 1/4 cups cheese (mozzarella and cheddar recommended)
- 3 tablespoons mayonnaise
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Bacon: Cook the bacon in a skillet until crispy. Set aside to drain.
- Sauté Vegetables: In the same skillet, add the squash, zucchini, and red onion. Sauté in the bacon grease for 3-4 minutes, until they start to soften.
- Prepare Cheese Mixture: In a separate bowl, combine 1 cup of cheese with the mayonnaise.
- Assemble Pie: Layer half of the vegetable mixture into the bottom of the pie shell. Top with half of the sliced tomatoes, then spread the cheese mixture on top. Add half of the chopped bacon and sprinkle with the basil and oregano.
- Add Remaining Ingredients: Add the remaining zucchini, squash, tomatoes, bacon, and top with the remaining 1/4 cup of cheese.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the pie is golden and bubbly.
- Serve: Let the pie cool for a few minutes before slicing and serving.
Notes
- You can cook the vegetables longer in the skillet to your preferred consistency before assembling the pie.
- Feel free to use other cheeses or add extra herbs to customize the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg