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.
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Junaid Kamboh
[email protected]This pie is a great way to show off your culinary skills. It's sure to impress your guests.
Margie Ridgeway
[email protected]I love the combination of corn, zucchini, and tomatoes in this pie. It's a classic summer flavor combination.
Adam Clouser Music
[email protected]This pie is a great make-ahead meal. You can make it the day before and then just reheat it when you're ready to serve.
Theresa Milliman
[email protected]I made this pie with a gluten-free crust and it turned out great! It's a great option for people with celiac disease or gluten intolerance.
Md. Nazmul
[email protected]I'm not a fan of zucchini, but I loved this pie. The zucchini was cooked perfectly and it didn't have a strong flavor.
Taunya Eason
[email protected]This pie is a great way to use up leftover corn on the cob.
Andile AJ
[email protected]I'm always looking for new ways to use up my garden vegetables. This pie is a great way to do that!
Beekchand Lealar
[email protected]I love that this recipe uses fresh vegetables. It makes the pie so much more flavorful.
Binita Rawal
[email protected]This pie is perfect for a summer picnic. It's light and refreshing, and it's easy to transport.
Sabi 12
[email protected]I made this pie for a brunch party and it was a huge hit. Everyone loved the unique flavor combination and the beautiful presentation.
Kasumba Vicent
[email protected]This pie is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and zucchini, and they didn't even notice the tomatoes.
afnaj islam
[email protected]I was pleasantly surprised by how much I enjoyed this pie. I'm not a huge fan of vegetables, but the flavors in this pie were so well-balanced that I couldn't resist going back for seconds.
Murtuja Ali Hussain
[email protected]This pie is delicious! The corn, zucchini, and tomatoes are all perfectly cooked and the crust is flaky and buttery. I highly recommend this recipe.
Malik Muhammad Afzal
[email protected]I've made this pie several times now and it's always a crowd-pleaser. It's perfect for picnics, potlucks, or just a casual weeknight meal.
Malik Hammas
[email protected]This recipe is easy to follow and the pie turned out great! I used a store-bought pie crust to save time, and it still came out perfect.
Izhar Ullah
[email protected]I'm not usually a fan of vegetable pies, but this one is really good. The crust is crispy and the filling is flavorful. I'll definitely be making this again.
Ines Tahar
[email protected]This pie is a great way to use up leftover vegetables. I especially love adding in some chopped fresh basil or oregano.
Sarah Briggs
[email protected]I love this recipe because it's so versatile. I've made it with different types of cheese, vegetables, and even meats. It's always delicious!
NONHLANHLA KUNENE
[email protected]This corn zucchini and tomato pie was a hit at our summer potluck! The flavors of the fresh vegetables really shone through, and the crust was perfectly flaky. I'll definitely be making this again.