- 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
- 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.
05/28/2019
recipepes.com
corn, zucchini, and tomato pie, recipe
PT15M
PT1H
5
455 calories
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