Please consult the OU's guidelines for checking fruits and vegetables.

Corn, Zucchini, and Tomato Pie
Corn, Zucchini, and Tomato Pie Eileen Goltz | Dairy
1 hour, 5 minutes
25 minutes
5 minutes
35 minutes
6 to 8 servings

  • Fresh corn and zucchini seasoned with dill bake underneath Parmesan-crusted tomatoes to make a scrumptious entrée that can be served warm or at room temperature.
  • Fresh dill weed tends to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on checking dill for insect infestation.
Ingredients
  • 3 cups fresh, or frozen and defrosted corn kernels
  • 5 small zucchini
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 Tablespoon fresh dill weed
  • 2 Tablespoons melted butter
  • 3 to 4 vine-ripened tomatoes
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup dry bread crumbs
  • 2 Tablespoons olive oil

Instructions
  1. Preheat the oven to 375°F.
  2. Cut zucchini into matchstick pieces; cut tomatoes into 1/2-inch slices.
  3. In a 13x9-inch ovenproof baking dish, combine the corn, zucchini, 1 teaspoon of salt, 1/2 teaspoon of pepper, the dill, and the melted butter, tossing to coat the vegetables.
  4. Cover the vegetable with the tomatoes. Sprinkle with the remaining salt and pepper.
  5. In a small bowl, combine the cheese and the bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil.
  6. Bake the pie for 30 minutes, or until the cheese is bubbling.
  7. Remove from the oven, and let it stand for 5 minutes before serving.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.