Low Country Vegetable Pie

5.0/5 rating 1 vote
Low Country Vegetable Pie


  • 3–4 yellow squash, sliced
  • 2 zucchini squash, sliced
  • 1 large Vidalia onion, sliced
  • 2 cans diced tomatoes, drained
  • 2 cups mozzarella cheese
  • 1 cup Parmesan cheese
  • 1 cup light mayonnaise


Put sliced vegetables in casserole dish and sprinkle lightly with salt.

Mix cheeses with mayonnaise and dollop on top of vegetables. Spread to cover vegetables.

Bake 40-50 minutes in 350-degree oven. Drain juices from casserole and serve.

Recipe courtesy of

Brantley Averkamp of Cornelius, a member of EnergyUnited

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Comments (1)

  • Pat Greer

    Pat Greer

    01 July 2013 at 16:48

    This is one of the best dishes for summer. Quick and easy Thanks


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