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Corn, Zucchini, and Tomato Pie

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

1 h servings 163
Original recipe yields 8 servings (1 9x13-inch pie)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
  4. Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Footnotes

  • Cook's Note:
  • You can use frozen corn (thawed) if preferred.

Nutrition Facts


Per Serving: 163 calories; 8.8 18.5 5.7 12 723 Full nutrition

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