Cheesy Zucchini and Squash Pie

1Preheat the oven to 375°F (190°C).

2Slice the zucchinis (2) and squashes (2) into thin rounds.

3In a skillet, cook the meatballs (6) until browned and cooked through. Remove from heat and slice them into halves.

4Roll out the pie crust (1) and place it in a pie dish, pressing it firmly against the sides and bottom.

5Spread a layer of tomato sauce (1 cup) over the bottom of the pie crust (1).

6Arrange a layer of zucchini and squash rounds on top of the tomato sauce (1 cup).

7Sprinkle half of the mozzarella cheese (1 cup) over the zucchini and squash layer.

8Place the sliced meatballs (6) on top of the cheese layer.

9Dollop spoonfuls of ricotta cheese (1 cup) over the meatballs (6).

10Add another layer of zucchini and squash rounds on top of the ricotta cheese (1 cup).

11Sprinkle the remaining mozzarella cheese (1 cup) over the second zucchini and squash layer.

12Cover the pie with aluminum foil and bake in the preheated oven for 30 minutes.

13Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

14Let the pie cool for a few minutes before slicing and serving.