Recipe

3 Cousins Corn Squash And Tomato Pie Recipe

Add Step-by-Step Photos	Siksikaboy / All my dishes 1 year, 5 months ago Made from your backyard garden's bounty. Prep:15m Cook:30m Servings:8	Siksikaboy
	native american vegetable

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jencathen

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Ingredients

3 cups corn kernels, fresh, or frozen and; defrosted

5 pcs small zucchini or other squash; cut into matchstick piec

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon fresh dill weed

2 tablespoons melted butter

3-4 pcs vine-ripened tomatoes; cut into 1/2-inch slices

1/2 cup Parmesan cheese; freshly grated

1/4 cup dry bread crumbs

2 tablespoons olive oil

Directions

This pie is made from the overflowing bounty of the backyard garden. Fresh corn and zucchini seasoned with dill bake underneath Parmesan-crusted tomatoes to make a scrumptious entrée

that can be served warm or at room temperature.

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 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.

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