Summer Squash Pie

1 unbaked pastry shell (9 inches)
1 egg, beaten
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
2 large tomato, sliced
1 cup (4 ounces) shredded cheddar or mozzarella cheese
3/4 cup mayonnaise

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; brush lightly with some of the egg. (Discard remaining egg.) Bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°

In a nonstick skillet, saute zucchini and yellow squash in oil for 10 minutes or until very tender. Sprinkle with seasonings; spoon into pastry shell. Top with tomatoes.

Combine the cheese and mayonnaise; spread over the top. Bake at 350° for 25 minutes or until golden brown. Refrigerate leftovers. Makes 6-8 servings.