CORN, ZUCCHINI, AND TOMATO PIE

Corn, Zucchini, and Tomato Pie image

Great summer pie recipe making the most of fresh vegetables such as corn and tomatoes.

Provided by crowewarlick

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 small zucchini, cut into matchsticks
3 cups fresh corn kernels
2 tablespoons butter, melted
2 tablespoons chopped fresh dill, or more to taste
2 teaspoons salt
1 teaspoon ground black pepper
3 tomatoes, cut into thick slices, or more to taste
½ cup grated Parmesan cheese
¼ cup dry bread crumbs
2 tablespoons olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine zucchini, corn, butter, dill, 1 teaspoon salt, and 1/2 teaspoon pepper in a 9x13-inch baking dish. Toss to coat vegetables. Cover with tomato slices. Sprinkle remaining salt and pepper on top.
Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 18.5 g, Cholesterol 12 mg, Fat 8.8 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 4.9 g