Corn, Zucchini and Tomato Pie

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

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.