Corn, Zucchini, and Tomato Pie

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

1 piece provides:

  • ¼ cup vegetable.


Corn, Zucchini, and Tomato Pie

Nonstick cooking spray
1 cup  Zucchini, fresh, unpeeled, ⅛
1 cup  Tomatoes, fresh, ⅛
¾ cup  Corn, frozen, whole kernel, thawed
1 tsp  Lemon juice, fresh squeezed, seeds removed; or lemon juice bottled
1 tsp  Dill weed, fresh, chopped
⅛ tsp  Salt, table
¼ tsp  Black pepper, ground
3 Tbsp  Parmesan cheese, grated
¼ cup  Whole-wheat bread crumbs

Corn, Zucchini, and Tomato Pie Directions

  1. Preheat oven to 350 °F.
  2. Lightly coat a medium baking dish (8" x 8") with nonstick cooking spray.
  3. Place zucchini slices in the bottom of the baking dish, cover with tomato slices, and top with corn.
  4. Sprinkle lemon juice evenly over vegetables.
  5. Make seasoning mixture: In a small bowl, mix together dill, salt, black pepper, Parmesan, and bread crumbs.
  6. Sprinkle seasoning mixture evenly over vegetables, and lightly spray with nonstick cooking spray.
  7. Cover with foil, and bake for 25 minutes or until zucchini is tender. Heat to 140 °F or higher for at least 15 seconds.
  8. Cut into 6 even pieces. Serve 1 piece.
    Critical Control Point: Hold at 140 °F or higher.


Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

Sorry, this website uses features that your browser doesn’t support. Upgrade to a newer version of Firefox, Chrome, Safari, or Edge and you’ll be all set.