Garden Vegetable Pie
This Garden Vegetable Pie is loaded with yellow squash, zucchini, tomatoes, bacon, cheese and much more. It's a wonderful way to enjoy your garden vegetables.
Servings: 6 servings
Ingredients
- 1 9 inch pie shell
- 2 cups of yellow squash thinly sliced (I used 2 small ones)
- 2 cups of zucchini thinly sliced (I used 2 small ones)
- 1 red tomato sliced
- 1/3 cup of red onion diced
- 4 slices of bacon cooked crispy
- 1 1/4 cup of cheese (I used mozzerella and cheddar)
- 3 tablespoons of mayonnaise
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
Instructions
- Preheat oven to 400. Cook bacon until crispy, set aside to drain. Add squash, zucchini, red onion to already warm skillet and saute in bacon grease for 3-4 minutes, until it's starting to soften.
- In a separate bowl, combine 1 cup of cheese and mayo. Remove squash and zucchini and layer half of the mixture into the bottom of the pie shell. Top with half of the sliced tomatoes and then spread cheese on top of mixture, then add half of the chopped bacon and top with seasonings.
- Next add remaining zucchini, squash, tomatoes, bacon and top with 1/4 cup of cheese. Bake in preheated oven for 30-35 minutes.
Notes
You can cook the vegetables longer in the skillet if you like. Just cook them to the consistency of what you prefer.