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Garden Vegetable Pie




Source of Recipe


Catmama635






List of Ingredients



• 3 cups fresh whole kernel corn (canned/drained or frozen/thawed is okay too)
  
• 5 small zucchini, cut into matchstick pieces
  
• 2 tsp. salt, divided
  
• 1 tsp. freshly ground black pepper, divided
  
• 1 Tbsp. fresh dill weed
  
• 2 Tbsp. melted butter
  
• 3 or 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
  






Instructions



1. Preheat the oven to 375°.
   
2. Combine corn, zucchini, 1 tsp. of the salt, 1/2 tsp. of the pepper, dill & melted butter, tossing to coat the vegetables. Place in a 13x9 inch ovenproof baking dish. Layer the tomato slices over the vegetables. Sprinkle with remaining salt and pepper.
   
3. In a small bowl combine cheese and bread crumbs; sprinkle over the tomatoes and drizzle with the olive oil.
   
4. Bake the pie for 30 minutes, or until the edges are bubbling.
   
5. Remove from oven, and let stand for 5 minutes before serving.
   
   






Final Comments


6-8 servings