Summer Garden Vegetable Pie

Preheat oven to 400 F.

Place the toasted almonds in a food processor and pulse until finely ground.

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.

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.

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.

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, it can be the main entree. And it was wonderful. Even a man enjoyed it. Thank you.

(Recipe adapted from Health.com)