Corn, Summer Squash, and Tomato Pie

ingredients

• 3 cups fresh, or frozen and defrosted corn kernels
• 5 small summer squash, cut into matchstick pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh dill weed
• 2 tablespoons melted butter
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 4 vine-ripened tomatoes, cut into 0.5 inch slices
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup dry bread crumbs
  1/3 cup uncooked oatmeal
  3 tablespoons cracker crumbs
  1/4 cup corn flakes
• 2 tablespoons olive oil

directions

Preheat the oven to 375. In a 13x9 inch ovenproof baking dish, combine the corn, summer squash, 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.