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Trisha Yearwood's vegetable pies

Makes 12 servings
Makes 12 servings


  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup peeled and chopped sweet onion, such as vidalia
  • 1 cup large zucchini, thinly sliced
  • 1 cup large yellow squash, thinly sliced
  • 1 cup mayonnaise
  • 1 cup to 1 1⁄2 cups shredded mozzarella cheese (4 to 6 oz.)
  • 1 cup to 1 1⁄2 cups shredded cheddar cheese (4 to 6 oz.)
  • 2 cup large tomatoes, peeled and cut into 1⁄4-inch slices
  • 2 cup 9-inch deep-dish pie shells, prebaked as directed
  • 1 cup 8-oz. can sliced water chestnuts, drained
  • Preparation

    Baking Directions:


    Preheat the oven to 325°F.


    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 the salt and pepper.

    Cook until squash is tender, about 15 minutes.

    Divide the mixture in half.


    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.

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