CORN, ZUCCHINI, AND TOMATO PIE:

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 3 cups fresh, or frozen and defrosted corn kernels
• 5 small zucchini, cut into matchstick pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh dill weed
• 2 tablespoons 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 tablespoons olive oil

[edit] Directions

• Preheat the oven to 375°.
• In a 13 by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables.
• Cover the vegetable swith the tomatoes.
• Sprinkle with the 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 Cheese is bubbling.
• Remove it from the oven, and let it stand for 5 minutes before serving.

[edit] See also