Summer Corn, Tomato, & Zucchini Pie
Fresh summer corn, tomatoes and zucchini are paired with tasty sauces and cheeses for a lovely vegetable pie. Serve it for brunch, lunch or dinner!
Equipment
- 1 deep pie pan
Ingredients
- 3 ears corn, cooked and kernels cut off cobs
- 2 ripe summer tomatoes
- 1 medium zucchini, sliced
- 1/2 cup Alfredo sauce
- 1/4 cup pesto sauce
- 6 oz. Manchego cheese grated
- Olive oil
- Salt & pepper
- grated Parmesan for topping
- fresh basil for garnish
Instructions
- Slice tomatoes and set them on paper towels to drain.
- Place 1-2 Tbsp olive oil into skillet and add corn, zucchini and salt and pepper to taste. Saute on medium heat until softened, about 5 minutes
- Put pie crust dough round into pie dish*. Crimp edges and spread bottom with Alfredo sauce. Top with a layer of pesto.
- Add sauteed corn and zucchini. Top with grated Gruyere, then sliced tomatoes. Sprinkle pie with Parmesan.
- Pie can be refrigerated at this point for baking later if desired.
- Bake at 350 degrees for 35-45 minutes until dough is golden. Let sit 5-10 minutes before cutting into wedges. Garnish with fresh basil
Notes
*Prebake pie crust for a less soggy bottom if desired