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.