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