Summer Garden Vegetable Pie

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.