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    Corn Zucchini Tomato Pie


    Source of Recipe


    catmama635/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8312.6

    List of Ingredients




    3 cups fresh, or frozen and defrosted corn kernels
    5 small zucchini, cut into matchstick pieces
    2 tsp. salt
    1 tsp. freshly ground black pepper
    1 Tbls. fresh dill weed
    2 Tbls. 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 Tbls. olive oil

    Recipe



    Preheat the oven to 375 degrees.

    In a 13x9 inch ovenproof baking dish, combine the corn and zucchini, 1 tsp. salt, 1/2 tsp. pepper, the dill and the melted butter, tossing to coat the vegetables. Cover the vegetables with the tomato slices. Sprinkle with remaining salt and pepper.

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

    Bake the pie for 30 minutes, or until the edges are bubbling. Remove it from the oven, and let it stand for 5 minutes before serving.

    Serves 6 to 8

 

 

 

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