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Corn, Zucchini, and Tomato Pie

Source: Comfort Food Under Cover, Pot Pies, Diane Phillips

Note: Fresh or frozen thawed corn can be used.

3 cps corn
5 small zucchini, cut into matchstick pieces
1 t freshly ground black pepper
1 T fresh dill weed
2 T melted butter
3-4 vine-ripened tomatoes, cut into 1/2" slices
1/2 cp freshly grated Parmesan cheese
1/4 cp dry bread crumbs
2 T olive oil

Preheat oven to 375 degrees.

In 9" x 13" baking dish, combine corn, zucchini, 1/2 t pepper, dill and butter. Toss to coat vegetables, then sprinkle with remaining pepper. We do not use salt, but 1 t can be used if desired.

Cover vegetables with tomatoes.

In small bowl, combine cheese and bread crumbs. Sprinkle mixture over tomatoes, drizzle with olive oil.

Bake pie for 30 minutes, or till cheese is bubbling. Let stand 5 minutes before serving.