Corn, Zucchini, and Tomato Pie Popular Recipes

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Corn, Zucchini, and Tomato Pie

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

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
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 2 tablespoons olive oil

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H

• 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.

Notes :

• You can use frozen corn (thawed) if preferred.

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