Prep time: 20 minutes
Cooking time: 30 minutes
1. Heat oven to 425 degrees. Line a baking sheet with foil.
2. Unfold the pie crust on waxed paper and roll it to about a 14-inch circle. Transfer crust to baking sheet. Spread cream cheese on crust to within 2 inches of edge.
3. Distribute the zucchini and squash evenly over cream cheese; top with tomatoes.
4. Fold plain edge of dough over vegetables to form a crust, as shown. Bake for 30 minutes, or until crust is lightly browned.
How kids can help: Roll out crust; spread cream cheese; arrange vegetables.