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

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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
5 mins
total:
1 hr
Servings:
8
Yield:
1 9x13-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

Cook's Note:

You can use frozen corn (thawed) if preferred.

Nutrition Facts

163 calories; protein 5.7g; carbohydrates 18.5g; fat 8.8g; cholesterol 12mg; sodium 722.5mg. Full Nutrition
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