Wednesday, July 10, 2013

Garden Fresh Vegetable Pie

I just made this tonight.  It's a recipe from Trisha Yearwood, in this month's Better Homes and Garden.  

It's yummy if you're a fresh from the garden veggie lover!  Below is the recipe, but I'm sure just about any garden fresh veggie would go great in it.  I tweaked it a bit to please our taste buds!  :)  

* I didn't use onions or water chestnuts. 
*I didn't peel my tomatoes--too hard and BTW Trisha, why??? 
*I was leery of the mayonnaise and cheese mixture, but--YUMMY!  
*Embarrassingly, I, Denise, ate half a pie!  

Garden Fresh Veggie Pie

Ingredients
  • 1tablespoon olive oil
  • 1clove garlic, minced
  • 1cup peeled and chopped sweet onion, such as Vidalia
  • 1large zucchini squash, thinly sliced
  • 1large yellow squash, thinly sliced
  • 1/2teaspoon salt
  • 1/2teaspoon ground black pepper
  • 1cup mayonnaise
  • 1 - 1 1/2cups shredded mozzarella cheese (4 to 6 oz.)
  • 1 - 1 1/2cups shredded cheddar cheese (4 to 6 oz.)
  • 2large tomatoes, peeled and cut into 1/4-inch slices
  • 29-inch deep-dish pie shells, prebaked as directed
  • 18 ounce cansliced water chestnust, drained




directions
1.Preheat the oven to 325 degrees F.
2.Heat the olive oil in a large skillet over medium heat. When hot, add garlic and saute for 2 minutes; don't let it brown. Add onion, zucchini, yellow squash, and1/4 tsp. each of the salt and pepper. Cook until the 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 baked piecrusts. 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.

nutrition facts (Trisha Yearwood's Vegetable Pies)
  • Servings Per Recipe 12,
  •  
  • cal. (kcal) 393,
  •  
  • Fat, total (g) 31,
  •  
  • chol. (mg) 23,
  •  
  • sat. fat (g) 8,
  •  
  • carb. (g) 22,
  •  
  • Monosaturated fat (g) 11,
  •  
  • Polyunsaturated fat (g) 10,
  •  
  • Trans fatty acid (g) 0,
  •  
  • fiber (g)2,
  •  
  • sugar (g) 3,
  •  
  • pro. (g) 8,
  •  
  • vit. A (IU) 500,
  •  
  • vit. C (mg) 10,
  •  
  • Thiamin (mg) 0,
  •  
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  •  
  • Pyridoxine (Vit. B6) (mg) 0,
  •  
  • Folate (µg) 49,
  •  
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 472,
  •  
  • Potassium (mg) 210,
  •  
  • calcium (mg) 155,
  •  
  • iron (mg) 1,
  •  
  • Percent Daily Values are based on a 2,000 calorie diet

1 comment:

Donna said...

Yum! So funny, I saw this recipe in that magazine last night and wondered if this was the one you were talking about! I'll have to try it!