corn, zucchini, and tomato pie

corn, zucchini, and tomato pie
  • 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


  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.

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

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