Summer Harvest Pie

1 zucchini, diced
2 tomatoes, diced
1 cup corn
1/4 cup mayonnaise
1 handful basil, chopped
1 cup cheddar cheese, shredded
1/4 tsp ground chipotle or cayenne
2 pie crusts (preferably biscuit crust)

1) Preheat the oven to 350F.  Prepare a pie plate by buttering the surface and laying one crust in the bottom.
2) In a large bowl, mix all the ingredients together (but not the pie crust!!).
3) Pour the mixture into the pie plate.  Top with the second pie crust, crimping the edges to seal the pie. Cut slits into the top crust and brush with melted butter.
4) Bake for 30-40 minutes, until the top is golden brown and the filling is bubbling.

Review:  This was AWESOME!!!  Apparently corn and tomato pie is an end of season favorite.  There's a nursery down the street from me that sells the pie.  I found a recipe for this pie and tweaked it to include my zucchini.  My garden is no longer producing, thanks to the tropical storms Irene and Lee.  The basil turned black, the tomatoes fell off the vine (those that didn't were pecked by the yellow jackets) and the zucchini was flattened by the wind.  The zucchini and tomatoes were the last to be salvaged before the storm.  The tomatoes were perfect, so it was very disappointing that I won't be able to harvest any more!!  And I was only able to salvage one handful of basil.  The corn was just regular frozen corn from the store.  But, it all came together in one savory dish!  And, I doubled this, so I have filling in the freezer to make again in the future.  Yum!!

Adapted from:

http://www.closetcooking.com/2011/09/corn-and-tomato-pie.html