Best 3 Corn Zucchini And Tomato Pie Recipes

Whether you're looking for a hearty and delicious summer meal or a savory dish to warm you up on a chilly evening, corn zucchini and tomato pie is a delectable choice. This classic dish combines the freshest summer vegetables with a creamy, flavorful custard filling, all encased in a golden, flaky crust. With its vibrant colors and captivating aroma, corn zucchini and tomato pie is sure to be a hit at any gathering. So gather your ingredients and prepare to embark on a culinary journey that will leave your taste buds dancing.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI, CORN, AND TOMATO PIE

Zucchini, Corn, and Tomato Pie image

Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!

Provided by Kim Graber

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ cups grated zucchini
¾ cup buttermilk baking mix
1 tomato, chopped
½ cup fresh corn kernels
½ cup diced onion
¾ cup shredded Cheddar cheese
2 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 16.8 g, Cholesterol 76.8 mg, Fat 6.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 406.2 mg, Sugar 2.9 g

CORN, ZUCCHINI, AND TOMATO PIE

Corn, Zucchini, and Tomato Pie image

Provided by Diane Phillips

Categories Tomato Bake Parmesan Corn Zucchini Summer

Yield Makes 6 to 8 servings

Number Of Ingredients 10

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

Steps:

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.

CORN, ZUCCHINI, AND TOMATO PIE

Corn, Zucchini, and Tomato Pie image

Great summer pie recipe making the most of fresh vegetables such as corn and tomatoes.

Provided by crowewarlick

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

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
½ cup grated Parmesan cheese
¼ cup dry bread crumbs
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 18.5 g, Cholesterol 12 mg, Fat 8.8 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 4.9 g

Tips:

For the best flavor, use fresh, ripe zucchini and tomatoes. If you don't have fresh corn, you can use frozen or canned corn, but fresh is best.
If you want a crispy crust, pre-bake the pie crust before filling it. You can also brush the crust with melted butter or olive oil before baking.
Be careful not to overcook the pie. The filling should be set, but the vegetables should still have a slight crunch.
Let the pie cool for at least 15 minutes before serving. This will help the filling to set and the flavors to meld.
Serve the pie warm or at room temperature. It's also delicious cold, so you can make it ahead of time and store it in the refrigerator.

Conclusion:

This corn, zucchini, and tomato pie is a delicious and easy-to-make summer dish. It's perfect for potlucks, picnics, or casual weeknight dinners. With its colorful filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a new way to use up your fresh summer produce, give this pie a try. You won't be disappointed!