Corn, Zucchini, and Tomato Pie
6 servings
Crediting:
1 piece provides:
- 1⁄4 cup vegetable.
PrimeroEdge: SR109946
Ingredients
Corn, Zucchini, and Tomato Pie
| 2 sprays Nonstick cooking spray |
| 2 qt (2 lb) Zucchini, fresh, unpeeled, ¹⁄8″ sliced |
| 2 qt (2 lb) Tomatoes, fresh, ¹⁄8″ sliced |
| 1 qt 2¼ cup (2 lb) Corn, frozen, whole kernel, thawed |
| ½ cup Lemon juice, fresh squeezed, seeds removed OR lemon juice, bottled |
| ½ cup Dill weed, fresh, chopped |
| 1 tsp Salt, table |
| 1 tsp Black pepper, ground |
| 1½ cups Parmesan cheese, grated |
| 2 cup Whole-wheat bread crumbs |
Corn, Zucchini, and Tomato Pie Directions
- Preheat oven to 350 °F.
- Lightly coat steam table pan(s) (12" x 20" x 2") with nonstick cooking spray. For 50 servings, use 2 full pans.
- Place zucchini slices in the bottom of the baking dish, cover with tomato slices, and top with corn.
- Sprinkle lemon juice evenly over vegetables: 1⁄4 cup per pan.
- Make seasoning mixture: In a medium 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 35 minutes or until zucchini is tender. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
- Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece. Critical Control Point: Hold at 140 °F or higher.
Notes
Source: Team Nutrition CACFP Multicultural Recipe Project. Accessed from Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
