Corn, Zucchini and Tomato Pie

Corn, Zucchini and Tomato Pie Recipe | Vegetarian Dish from Native America

Region / culture: Native America | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegetarian diet

Introduction

This Corn, Zucchini, and Tomato Pie is a delicious and colorful dish that is perfect for summer. It combines the sweetness of corn, the freshness of zucchini, and the juiciness of tomatoes to create a flavorful and satisfying meal.

History

This recipe is a modern twist on a classic summer dish that has been enjoyed for generations. The combination of corn, zucchini, and tomatoes is a popular one in many cuisines around the world, and this pie brings all of those flavors together in a unique and delicious way.

Ingredients

3 cups 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 0.5 inch slices
0.5 cup freshly grated parmesan cheese
0.25 cup dry bread crumbs
2 tbsp olive oil

How to prepare

Preheat the oven to 375°.
In a 13 by 9 inch ovenproof baking dish, combine the corn, zucchini, 1 tsp of salt, 0.5 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 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.

Variations

Add cooked bacon or pancetta for a smoky flavor.
Use different cheeses such as cheddar or mozzarella.
Add fresh herbs like basil or parsley for extra flavor.

Cooking Tips & Tricks

Make sure to use fresh, ripe vegetables for the best flavor.

- Be sure to season the vegetables well with salt, pepper, and herbs to enhance their natural flavors.

- Don't overcook the vegetables - you want them to be tender but still have some bite to them.

- Feel free to customize this recipe with your favorite herbs, cheeses, or other vegetables.

Serving Suggestions

This Corn, Zucchini, and Tomato Pie can be served as a main dish with a side salad or as a side dish to grilled meats or fish. It is also delicious on its own as a light and flavorful meal.

Cooking Techniques

Baking

Ingredient Substitutions

You can use frozen corn kernels instead of fresh.

- Any type of summer squash can be used in place of zucchini.

- Panko breadcrumbs can be used instead of regular breadcrumbs.

Make Ahead Tips

You can prepare the pie up to a day in advance and bake it when ready to serve.

Presentation Ideas

Garnish with fresh herbs or a drizzle of balsamic glaze for a beautiful presentation.

Pairing Recommendations

This pie pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

240

Carbohydrates

- Total Carbohydrates: 28g

- Dietary Fiber: 4g

- Sugars: 8g

Fats

- Total Fat: 11g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 35%

- Calcium: 15%

- Iron: 8%

Alergens

Contains dairy (cheese and butter)

Summary

This Corn, Zucchini, and Tomato Pie is a nutritious and delicious dish that is rich in vitamins and minerals. It is a great source of fiber, protein, and healthy fats, making it a satisfying and healthy meal option.

Summary

This Corn, Zucchini, and Tomato Pie is a delicious and nutritious dish that is perfect for summer. It is easy to make, full of flavor, and a great way to enjoy the bounty of the season's produce. Enjoy it as a main dish or a side dish for a satisfying and healthy meal.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a sunny summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. Martha was an amazing cook, and she always had the most delicious recipes up her sleeve. As we sat in her cozy kitchen, sipping on tea and chatting about life, she suddenly disappeared into her pantry and emerged with a tattered old recipe card in hand.

"I want to share a special recipe with you, my dear," Martha said with a twinkle in her eye. "It's a Corn, Zucchini and Tomato Pie that has been in my family for generations. I learned how to make it from my grandmother, and now I want to pass it on to you."

I could hardly contain my excitement as Martha began to read off the ingredients and instructions. The recipe was simple yet full of flavor, with fresh corn, zucchini, and juicy tomatoes as the stars of the show. It was a perfect dish to showcase the bounty of summer produce, and I couldn't wait to try it out for myself.

After jotting down the recipe in my trusty notebook, Martha and I spent the rest of the day in her kitchen, chopping, sautéing, and baking until the pie was finally ready to be devoured. The aroma that wafted through the air was heavenly, and as we sat down to enjoy our meal, I knew that this recipe would become a staple in my own kitchen for years to come.

As I took my first bite of the Corn, Zucchini and Tomato Pie, I was transported back to that sunny summer day with Martha, laughing and sharing stories over a delicious homemade meal. The flavors danced on my taste buds, each bite a perfect combination of sweet corn, tender zucchini, and tangy tomatoes. It was comfort food at its finest, a dish that warmed my heart as well as my stomach.

Over the years, I have made the Corn, Zucchini and Tomato Pie countless times, each time adding my own twist or variation to make it my own. I have shared the recipe with friends and family, passing on the tradition just as Martha did for me. And every time I make it, I am reminded of that special day when I learned the recipe from my dear friend, a memory that I will always hold close to my heart.

Now, as I sit in my own kitchen, surrounded by the familiar smells and sounds of cooking, I can't help but feel grateful for the recipes and traditions that have been passed down to me over the years. They have not only filled my belly with delicious food but also filled my soul with love and memories that will last a lifetime. And as I take another bite of the Corn, Zucchini and Tomato Pie, I know that I am carrying on a legacy that will continue to bring joy and nourishment to those I hold dear.