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Corn Zucchini and Tomato Pie

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 3 c. fresh (or frozen and defrosted) corn kernels
  • 5 small zucchini, cut into matchstick pieces
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 Tbsp. fresh dill weed
  • 2 Tbsp. melted butter
  • 3 to 4 vine-ripened tomatoes, cut into ½-inch slices
  • ½ c. freshly grated Parmesan cheese
  • ¼ c. dry bread crumbs
  • 2 Tbsp. olive oil

Directions

Preheat the oven to 375 degrees. In a 13- by 9-inch ovenproof baking dish, combine the corn, zucchini, 1 tsp. of salt, ½ tsp. 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 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 five minutes before serving.

Makes 8 servings.

Per serving: 170 calories, 9 grams (g) fat, 5 g protein, 18 g carbohydrate and 700 mg sodium.
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