Summer zucchini, corn, and dill give this tomato pie a flavorful edge and are finished off with a golden brown crust of Parmesan cheese and bread crumbs.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
163 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 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.
Step 3
Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
Step 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.
Ingredients
2 teaspoons salt
2 tablespoons butter, melted
2 tablespoons olive oil
½ cup grated Parmesan cheese
1 teaspoon ground black pepper
3 cups fresh corn kernels
¼ cup dry bread crumbs
2 tablespoons chopped fresh dill, or more to taste
5 small zucchini, cut into matchsticks
3 tomatoes, cut into thick slices, or more to taste
