The Mailbox: Reader recipe requests

Seeking seafood salad

I love Bel Air’s seafood salad. Does anyone have a recipe that tastes that delicious? Thanks.

Martha Bik, Elk Grove


Corn, zucchini and tomato pie

Prep time: 35 minutes

Cook time: 30 minutes

Serves 8

About four or five years ago, Janet Vollan of Sacramento saved a Bee recipe that included sliced home-grown tomatoes, zucchini cut into matchsticks, fresh corn cut from the cobs, dill, bread crumbs and olive oil. She can't remember the other ingredients, but they were all placed in a baking dish and baked. She said the dish was wonderful. Vollan has since lost the recipe and was hoping we could find it for her as she has all the ingredients growing in her backyard now.

Nancy Fuller of Lincoln was the one who shared this recipe with the Bee and it sounds like a match for Vollan.


3 cups fresh or frozen and defrosted corn kernels

5 small zucchini, cut into matchstick pieces

2 teaspoons salt, divided use

1 teaspoon freshly ground black pepper, divided use

1 tablespoon dill weed

2 tablespoon melted butter

3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices

1/2 cup freshly grated Parmesan cheese

1/4 cup dry bread crumbs

2 tablespoons olive oil


Preheat oven to 375 degrees. In a 9-by-13-inch ovenproof baking dish, combine corn, zucchini, 1 teaspoon of the salt, 1/2 teaspoon of the pepper, dill and melted butter, tossing to coat the vegetables. Cover the vegetables with the tomatoes. Sprinkle with the remaining salt and pepper.

In a small bowl, combine the cheese and bread crumbs. Sprinkle the mixture over the tomatoes and drizzle with the olive oil. Bake the pie for 30 minutes or until the cheese is bubbling. Remove pie from the oven and let stand for 5 minutes before serving.

Per serving: 171 cal.; 6 g pro.; 19 g carb.; 9 g fat (4 sat., 4 monounsat., 1 polyunsat.); 15 mg chol.; 749 mg sod.; 2 g fiber; 46 % calories from fat.