Best 3 Zucchini Corn And Tomato Pie Recipes

Zucchini Corn and Tomato Pie: A Summer Delight

As the summer sun shines brightly, gardens overflow with an abundance of fresh zucchini, corn, and tomatoes, inspiring culinary creations that celebrate the season's bounty. Among these delightful dishes, the Zucchini Corn and Tomato Pie stands out as a vibrant and flavorful masterpiece. This savory pie combines the natural sweetness of zucchini, the juicy burst of corn kernels, and the tangy freshness of tomatoes, creating a symphony of flavors that tantalizes the taste buds. With its golden-brown crust and delectable filling, this pie is a perfect centerpiece for any summer gathering. Whether served as a main course or a hearty side, it's sure to be a hit.

The Zucchini Corn and Tomato Pie is not only a culinary delight but also a versatile dish that can be customized to suit various dietary needs. For those with gluten sensitivities, a gluten-free crust can be effortlessly substituted. Additionally, the pie can be transformed into a vegetarian or vegan delight by using plant-based cheeses and milk alternatives. This inclusive approach ensures that everyone can savor the vibrant flavors of this summer classic.

Let's cook with our recipes!

ZUCCHINI, CORN, AND TOMATO PIE

Zucchini, Corn, and Tomato Pie image

Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!

Provided by Kim Graber

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ cups grated zucchini
¾ cup buttermilk baking mix
1 tomato, chopped
½ cup fresh corn kernels
½ cup diced onion
¾ cup shredded Cheddar cheese
2 eggs, beaten

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 16.8 g, Cholesterol 76.8 mg, Fat 6.8 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 3.6 g, Sodium 406.2 mg, Sugar 2.9 g

CORN, ZUCCHINI, AND TOMATO PIE

Corn, Zucchini, and Tomato Pie image

Provided by Diane Phillips

Categories Tomato Bake Parmesan Corn Zucchini Summer

Yield Makes 6 to 8 servings

Number Of Ingredients 10

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

Steps:

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 swith 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.

CORN, ZUCCHINI, AND TOMATO PIE

Corn, Zucchini, and Tomato Pie image

Great summer pie recipe making the most of fresh vegetables such as corn and tomatoes.

Provided by crowewarlick

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

5 small zucchini, cut into matchsticks
3 cups fresh corn kernels
2 tablespoons butter, melted
2 tablespoons chopped fresh dill, or more to taste
2 teaspoons salt
1 teaspoon ground black pepper
3 tomatoes, cut into thick slices, or more to taste
½ cup grated Parmesan cheese
¼ cup dry bread crumbs
2 tablespoons olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine zucchini, corn, butter, dill, 1 teaspoon salt, and 1/2 teaspoon pepper in a 9x13-inch baking dish. Toss to coat vegetables. Cover with tomato slices. Sprinkle remaining salt and pepper on top.
Combine Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the tomatoes. Drizzle olive oil on top.
Bake, uncovered, in the preheated oven until vegetables are tender, about 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 18.5 g, Cholesterol 12 mg, Fat 8.8 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 722.5 mg, Sugar 4.9 g

Tips:

Choose fresh, ripe zucchini, corn, and tomatoes. This will ensure that your pie has the best flavor.
Use a sharp knife to cut the vegetables. This will help prevent them from tearing.
Cook the vegetables until they are tender but still have a bit of a bite to them. You don't want them to be mushy.
Use a pre-made pie crust to save time. You can also make your own pie crust if you prefer.
Be careful not to overfill the pie crust. Otherwise, the pie will be difficult to cut and serve.
Bake the pie until the crust is golden brown and the filling is bubbly. This usually takes about 30 minutes.
Let the pie cool for a few minutes before slicing and serving. This will help the filling to set.

Conclusion:

Zucchini corn and tomato pie is a delicious and easy-to-make summer dish. It's perfect for potlucks, picnics, or backyard barbecues. The combination of fresh vegetables and creamy cheese filling is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give this zucchini corn and tomato pie a try.