This recipe is really called Tomato-Milpa Pie but suggests Zucchini as a substitute if you don't grow the Mexican squash called Milpa. The first thing you do is bake the empty pie crust so this is a perfect opportunity to use a frozen one and save yourself some work. It gets baked again after you layer it with your homegrown or farmer's market tomatoes, half-moon zucchini slices, and fresh corn kernels.
I think this is the perfect "end of summer" recipe! Enjoy. xo