Summer Garden Vegetable Pie Recipe

Name: Summer Garden Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Almonds, Lightly Toasted; 1/2 cups Panko Bread Crumbs; 2 Tablespoons Parmesan Cheese; 1 sprig Fresh Oregano, Finely Chopped (stem Discarded); 1 pinch Salt And Pepper; 1 teaspoon Butter Or Cooking Spray; 2 whole Medium-sized Zucchini, Sliced; 2 pinches Garlic Salt, Divided; 2 ears Corn, Shucked, Then Carefully Cut The Kernels Off Of The Ear; 4 cups Sliced Tomatoes (for 4 Cups I Used About 3 Romas And 10 Cherry Tomatoes); Fresh Basil Leaves, For Garnish (optional)

Servings: persons

1/2 cups Almonds, Lightly Toasted
1/2 cups Panko Bread Crumbs
2 Tablespoons Parmesan Cheese
1 sprig Fresh Oregano, Finely Chopped (stem Discarded)
1 pinch Salt And Pepper
1 teaspoon Butter Or Cooking Spray
2 whole Medium-sized Zucchini, Sliced
2 pinches Garlic Salt, Divided
2 ears Corn, Shucked, Then Carefully Cut The Kernels Off Of The Ear
4 cups Sliced Tomatoes (for 4 Cups I Used About 3 Romas And 10 Cherry Tomatoes)
Fresh Basil Leaves, For Garnish (optional)

1
Preheat oven to 400 F.
2
Place the toasted almonds in a food processor and pulse until finely ground.
3
In a small bowl combine the panko, ground almonds, Parmesan cheese, oregano and a pinch of salt and pepper. Toss to mix and set aside.
4
Lightly grease a 2-quart baking dish with the butter or cooking spray. Arrange half of the zucchini slices on the bottom of the dish. Season with a little bit of garlic salt.
5
Then we layer! Sprinkle half of the fresh corn over the zucchini, then some sliced tomatoes, a pinch of garlic salt, the rest of the zucchini, the rest of the corn, a little more garlic salt, the rest of the tomatoes, one more tiny pinch of garlic salt (it's not overwhelming I promise), and finally the panko/almond mixture on top.
6
Bake, uncovered for 30 minutes, or until the topping is golden brown. Then, cover with foil and bake another 10-15 minutes, letting the veggies soften and cook a bit.
7
Garnish with fresh basil and serve as a side dish! Or, if you're like us, it can be the main entree. And it was wonderful. Even a man enjoyed it. Thank you.
8
(Recipe adapted from Health.com)

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cups Almonds, Lightly Toasted, 1/2 cups Panko Bread Crumbs, 2 Tablespoons Parmesan Cheese, 1 sprig Fresh Oregano, Finely Chopped (stem Discarded), and more.

Yes, Summer Garden Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Garden Vegetable Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions