Best 3 Zucchini Corn And Tomato Pie Recipes
In the world of exquisite culinary creations, "Zucchini Corn and Tomato Pie" emerges as a radiant star, captivating taste buds with its vibrant flavors and wholesome goodness. This delectable dish, a symphony of fresh summer produce, is a testament to the beauty of seasonal cooking. As you embark on this culinary journey, we will guide you through the steps of crafting this masterpiece, ensuring that every bite transports you to a realm of pure culinary delight.
Let's cook with our recipes!
ZUCCHINI, CORN, AND TOMATO PIE
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
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
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
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
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:
- To save time, you can use pre-made pie crust. Just make sure to thaw it according to the package directions before using.
- You can use fresh or frozen corn for this recipe. If using frozen corn, thaw it completely before using.
- If you don't have a zester, you can use a microplane or a fine grater to zest the lemon.
- To make sure the pie is cooked through, insert a toothpick into the center. If it comes out clean, the pie is done.
- Let the pie cool for at least 15 minutes before serving. This will help the filling to set and make it easier to slice.
Conclusion:
This easy zucchini corn and tomato pie is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. The pie is packed with flavor and the creamy filling is perfectly complemented by the crispy crust. It's sure to be a hit with your family and friends.
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