Try this Squash & Tomato Pie recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375ºF.
Prep vegetables; cut tomatoes and squashes into slices about a fingers width thick. Remove tops and bottoms of onion; cut each onion in half, lay each half on its side and cut into ¼-inch-thick strips (lyonnaise).
Cook squash over medium-high heat with a little olive oil until caramelized on both sides. Remove from the pan and set aside. In the same pan, sauté onions and garlic until golden brown, then add corn kernels and cook for another 3-5 minutes; add fresh basil.
In an 8- to 9-inch baking dish, layer the ingredients, beginning with the squash, next a layer of tomatoes and sprinkling of salt and pepper, followed by a layer of the corn and onion mixture, and finally a layer of Fontina cheese; repeat once more. Drizzle olive oil over the mixture and a little more salt and pepper.
In a bowl, mix breadcrumbs and Parmigiano-Reggiano together until well mixed. Sprinkle this mixture over the top of the vegetables and place dish in the oven on the center rack. Bake for about 45 minutes; crust should be golden brown.
Remove from oven and let stand 10 to 15 minutes before serving or refrigerate and chill overnight for a great addition to a picnic.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2612g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2450 | ||
Calories from Fat: 288 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 8022.6mg | 277 % | |
Potassium 3454.6mg | 91 % | |
Total Carbohydrate 472.3g | 139 % | |
Dietary Fiber 43.8g | 175 % | |
Sugars, other 428.5g | ||
Protein 88.4g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2450
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