Sweet Corn, Zucchini, and Tomato Pie


Sweet Corn, Zucchini, and Tomato Pie

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March 29, 2017

Sweet Corn, Zucchini, and Tomato Pie


3 cups fresh corn shaved from cob

3 zucchini, cut into matchstick pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon fresh dill weed

2 tablespoons melted butter

3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices

1/2 cup freshly grated Parmesan cheese

1/4 cup dry bread crumbs

2 tablespoons olive oil


1Preheat the oven to 375°.

2 In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables. Cover the vegetables with the tomatoes. Sprinkle with the remaining salt and pepper. I

3 n a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil.

4 Bake the pie for 30 minutes, or until the cheese is bubbling.

5 Remove it from the oven, and let it stand for 5 minutes before serving.