Garden Vegetable Pie

3 cups kernel corn, fresh, or canned/drained or frozen/thawed is okay
5 small zucchini, cut into matchstick pieces
2 teaspoons salt, divided
1teaspoon ground black pepper, divided
1 Tablespoon fresh dill weed
2 Tablespoons melted butter/margarine
3 or 4 ripe tomatoes, cut into ½ inch slices
½ cup freshly grated parmesan cheese or cheddar cheese
¼ cup dry bread crumbs
2 Tablespoons olive oil

Preheat the oven to 375 degrees.  Combine corn, zucchini, 1 teaspoon of the salt, ½ teaspoon of the pepper, dill and melted butter, tossing to coat the vegetables.  Place in a  9 x 13 baking dish.  Layer the tomato slices over the vegetables.  Sprinkle with remaining salt and pepper.  In a small bowl combine cheese and bread crumbs.  Sprinkle over the tomatoes and drizzle with the olive oil.  Bake the pie for 30 minutes, or until the edges are bubbling.  Remove from oven, and let stand for 5 minutes before serving.