April 26, 2001 at 3:40 PM CDT - Updated July 12 at 2:57 AM
1 Unbaked pie crust 1 1/2 C Shredded mozzarella cheese 1 Small Zucchini 1 Small Yellow Squash 1 T Butter 1 T Basil Pesto 4-5 Medium Roma-Tomatoes 1/2 C Mayonnaise 1/4 C Grated Parmesan Cheese 1/2 C Evaporated milk 1 t. Basil Pesto
Unfold pie crust and place in 9 inch pie plate. Flute edges. Sprinkle bottom with 1/2 cup mozzarella cheese. Sauté lightly the Zucchini and Squash in butter. (Add a bit of salt) Add Pesto, and cook slightly firm. Toss evenly onto cheese in pan. Slice tomatoes and place on top of veggies. In a medium bowl, mix the rest of the ingredients. Spoon over tomatoes evenly to cover top. Bake at 350 degrees for 35 to 40 minutes. Serve warm.