I actually made this last year, right at the tail-end of summer. You know that time when there are like 7,000 pounds of zucchini, and the corn is just perfect but it’s like the last week of corn season??
And then I accidentally sat on it too long, and then it just seemed mean to post it in the late fall when you couldn’t get yummy fresh zucchini and corn to make it. So I’ve been patiently sitting on this recipe for several months, waiting for summer to roll around once again.
Nom nom nom. It looks fancy, but it really isn’t a difficult recipe. The only thing that’s a bit of a pain is making pie crust, but you can just buy it pre-made if you don’t want to deal with it. Add a glass of cold white wine and you have a summer masterpiece.
The combination of the tangy goat cheese, the fragrant herbs, sweet corn, and then mellow crunch of zucchini is sublime. This is summer perfection.READ THE POST