Is your computer screen’s brightness turned all the way up? Check real quick. No? Okay turn it up. I’ll wait.
I MEAN JUST LOOK. Sometimes when I’m editing on the sofa I won’t have my laptop plugged in and I’ll edit all these photos and think, eeeeh. And then I remember that since it’s not plugged in, the brightness isn’t turned all the way up so the FINESSE and GLORY is lost in the shuffle of life (who knows what that meant) and then when I finally turn the brightness all the way back up I’m like, OH THANK GOD I don’t have to sign up for self-esteem camp this summer.
Aren’t you just compelled by my fascinating stories?
THAT WAS RHETORICAL, bia.
So as ya know, I’m currently suffering from a serious condition that I don’t take lightly; Birthing-Garden-Syndrome. I’ve done all I can do to manage the symptoms and stay on top of treatments, but there’s just no use in hiding from it any longer. Sit down as I bear this heartbreaking news.
I’m turning into a tomzucc. That’s a tomato and a zucchini mixed toge – oh you got that.
Good news is it doesn’t hurt! I can barely feel anything at all actually. So far I’m noticing that my face is turning a little red and that the skin on my arms and legs is sliiiiightly green and prickly. And there’s a tiny stem starting to appear on the top of my head.
I feel bad for calling you a bia. Are you mad at me?
I also feel bad for showing you 13 trillion pictures. THIS SHOT HAS A SPATULA IN IT THOUGH, she says to an empty room and internet.
I’m telling you what, baking the zucchini and tomatoes together like this is brillz. (feel free to paper cut my eyeballs for saying brillz.) The zucchini seriously retains this crisp-tenderness and the tomatoes wilt just so slightly, you won’t believe it. I added fresh corn for little bursts of sweet crunchy pops here and there. AND I sprinkled garlic salt in between each layer because I was listening to Roxette at the time and I misheard one of her lyrics and thought she said garlic salt. She didn’t say garlic salt. But I obeyed the sign.
And the topping? Ground toasted almonds mixed with crunchy panko, fresh oregano and some good grated parmesan cheese.
(Turn the screen brightness back up.)
Huuuuuuuurts so good.
Oh! I wonder if I could braid my new little stem hair.
Summer Garden Vegetable Pie:
(adapted from Health.com)
What it took for 4 (as a side dish):
* 1 tsp butter (or cooking spray)
* 2 medium-sized zucchinis, sliced
* 2 ears corn
* 4 cups sliced tomatoes (about 3 romas and 10 cherry tomatoes – just what I had in the garden!)
* 1/2 cup panko
* 1/2 cup almonds, lightly toasted
* 2 Tbs. parmesan cheese
* 1 sprig oregano, finely chopped (stem discarded)
* garlic salt
Preheat oven to 400.
Place the toasted almonds in a food processor and pulse until finely ground.
In a small bowl combine the panko, ground almonds, parmesan, oregano and a pinch of salt and pepper. Toss to mix.
Lightly grease a 2-quart baking dish with the butter or cooking spray. Arrange the zucchini slices on the bottom of the dish. Season with a little bit of garlic salt.
Then we layer! Sprinkle the fresh corn over the zucchini, then some sliced tomatoes, a pinch of garlic salt, some more zucchini, more corn, little more garlic salt, another layer of tomatoes, one more tiny pinch of garlic salt (it’s not overwhelming I promise), and finally the panko/almond mixture on top.
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.
Garnish with fresh basil and serve as a side dish! Or, if you’re like us, the main entree. And it was wonderful. Even a dude enjoyed it. Thank you.
One more picture because I CANNOT STOP.
My brightness must be turned all the way up, because those pictures are amazing. You’re sorta making me want veggies for breakfast which is, um, crazy talk.
Loving the veggie love!!!
I lOVE all your pictures! Thanks for creating such healthy dishes! Can’t wait to try this!!
This is seriously brilliant and beautiful and dazzling and has bev written all over it.
Loving this – and also really missing having a garden right about now!
Now I have John Mellencamp stuck in my head. No more inadvertent song lyrics. Or maybe you did that on purpose.
I want your garden. And your green thumb.
You crack me up. Seriously.
what an amazing idea!!
I’ll still be friends with you even if you turn into a full tomzucc with yellow flowers instead of eye lashes!
So I can have a pie AND my veggies?? Where is my fork….
MUST.HAVE.NOW.
What a gorgeous dish, this looks amazing! I need this NOW!
I really enjoy the reading. Droll. Love the pics , love the recipe and loved the panko and almond mix (it must be delicious) Thanks for all
This looks fantastic, perfect for summer gardens. Add talk about vitamins!
I love vegetables, I love pie, and I love gardens! SO, um, yup. LOVE this!
I am in love with this recipe – I need to go to the farmers market ASAP!
I’m obsessed with zuchinni and tomatoes right now too!! YUM!!
Yes, yes, yesssssss. My garden needs to hurry up and bear fruit…and vegetables for me.
(Also, the non-plugged in laptop. Been there. Every night.)
It’s like ratatouille!!
Swooooooooooooooooooooooon.
I am coming over for dinner and you are making me this. Just an FYI:)
when I start eating vegetables, I’m making this!
oh wow, this is so unique and i love the idea!!
I love love love that you were listening to Roxette! My sisters and I used to make up dance routines to their songs (while listening to their cassettes
)
Perfect for the patio. Love it!
stunning
Brilliant! Brilliant all over this. Your veggie pie looks terriffic – definitely something I would make! I like that this is easily adaptable too – I’d probably make it again and again with different veggies and flavors as well as stick to the original recipe. I’d make this any night of the week!
Holy beautiful! Haha, I get the whole tomzucc thing, but my zukes aren’t homegrown, I just can not stop buying them! This looks like perfection.
I am totally in love with your garden and all of your vegetable recipes.
Oh man, this looks so good. You had me at ground almonds and panko, never mind the rest of it.
Now this is my kind of summer dish, serve me up a plate!
I made this for dinner tonight – AH-MAZ-ING!!! My fiancé and I both LOVED this dish – the flavor is incredible! Thank you Bev!
Bahahahah you are hilarious, half way through I forgot what I was doing on the page and then remembered it was for the recipe
I too love tomatoes and zucchini and often chop them up with onion and mushroom and check them on the barbeque in a messy heap, love it!
This recipe is spectacular!!! It will be featured as the “Daily Nosh” tomorrow on virtualwinebar.com paired with Wente 2010 Morning Fog Chardonnay!
Love it! Cheers!