Corn, Zucchini and Tomato Pie

== 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
== Directions ==
# 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 vegetables with 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.
== See also ==
Category:Corn Recipes
Category:Native American Appetizers
Category:Parmesan cheese Recipes
Category:Savory pie Recipes
Category:Tomato Recipes
Category:Vegetarian appetizer Recipes
Category:Zucchini Recipes