Vegetable Pie

By MarieR

Great pie-Dorothy Samples had this at Owen' Reunion May 19, 2013.
Makes 2 9-inch pies.

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup peeled and chopped sweet onion(like vidalia)
• 1 large zucchini squash, thinly sliced
• 1 large yellow squash, thinly sliced
• 2 baking potatoes, baked and sliced*
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup mayonnaise
• 1 1/2 cups grated mozzerella cheese
• 1 1/2 cups grated cheddar cheese
• 2 large tomatoes, peeled and cut into 1/4 inch slices
• 2 9 inch frozen deep dish pie shells, baked as directed
• (Dorothy used potatoes instead of- -1 8 oz can water chestnuts, drained)

Preparation

Step 1

Preheat the oven to 325.
Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes;don't let it brown. Add the onion, zucchini,yellow squash and half of the salt and pepper. Cook until the squash is tender, about 15 minutes. Divide the mixture in half.

Mix the mayonnaise and the cheeses and set aside. Layer the sliced tomatoes in the bottom of the baked pie crusts.Sprinkle the tomatoes with the remaining salt and pepper. Layer the squash mixture on top of the tomatoes, then layer the sliced potatoes (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 and serving.
Serves 12