Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.81 Kcal (552 kJ) | ||
| Calories from fat | 100.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 17% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 6% | |
| Sodium | 936.45mg | 39% | |
| Potassium | 68.39mg | 1% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 106.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 389.09 Kcal (1629 kJ) | ||
| Calories from fat | 296.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.93g | 17% | |
|---|---|---|---|
| Cholesterol | 51.69mg | 6% | |
| Sodium | 2764.32mg | 39% | |
| Potassium | 201.87mg | 1% | |
| Total Carbs | 12.1g | 1% | |
| Sugars | 1.05g | 1% | |
| Dietary Fiber | 1.22g | 2% | |
| Protein | 12.15g | 8% | |
| Vitamin C | 9.4mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 2% | |
| Calcium | 313.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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