Corn, Zucchini, and Tomato Pie

6 servings


1 piece provides:

  • 14 cup vegetable.

PrimeroEdge: SR109946


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

  1. Preheat oven to 350 °F.
  2. Lightly coat steam table pan(s) (12" x 20" x 2") with nonstick cooking spray. For 50 servings, use 2 full pans.
  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: 14 cup per pan.
  5. Make seasoning mixture: In a medium 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 35 minutes or until zucchini is tender. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  8. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece. Critical Control Point: Hold at 140 °F or higher.


Source: Team Nutrition CACFP Multicultural Recipe Project. Accessed from Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).

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