I love zucchini. I do. It’s one of the easiest veggies out there. It’s happy with a quick slop of olive oil and being tossed on the grill. It can be chopped into salads, grated into quesadillas, added to corn chowder. The opportunities are endless! However, even this zucchini-loving gal needs new ideas for the stuff. We get so many of these squashes from the CSA farm that I sometimes run out of ways to eat it. . . I mean one does need a little variety, right?
So, I went a’ searching. The only way I won’t eat zucchini in a quick bread. It has no place there, in my opinion. I understand while people do it, but it ain’t for me. Then I thought about all the good corn that’s around and the amazing tomatoes and it hit me that I needed a good, NEW recipe that combined all these things. And then I found it at good old epicurious.com.
Head out to your local farmer’s market, get your garden fresh veggies and go home and whip this up. You won’t be disappointed.
CORN, ZUCCHINI, AND TOMATO PIE
3 cups fresh, or frozen and defrosted corn kernels (for the love of God, use the fresh stuff!)
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
1. 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.
2. 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.
And did you know that this squash is one of the world’s most healthy foods? Swear tah gahd!