Corn, Zucchini and Tomato Pie USDA Recipe for Family Child Care

Age Group: Ages 3-5
Serving Size: 6
Colorful and hearty, this savory pie is a great way to showcase summer vegetables. Serve it as a side dish or a meatless entrée.
CACFP CREDITING INFORMATION
1 piece provides ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/6_serving/Corn_Zucchini_and_Tomato_Pie-6_Serving.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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

Quantity
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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

Ingredients
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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

Quantity
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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

Quantity
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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

Quantity
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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
*See Marketing Guide

Ingredients
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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

Quantity
 

  • - - Nonstick cooking spray
  • 1 cup Zucchini, fresh, unpeeled, ⅛" sliced
  • 1 cup Tomatoes, fresh, ⅛" sliced
  • 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
*See Marketing Guide

Instructions
 

  • 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.

Nutrition INFORMATION

Nutrition Facts
Corn, Zucchini and Tomato Pie USDA Recipe for Family Child Care
Amount Per Serving 1 piece
Calories 52 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 171mg7%
Total Carbohydrate 9g3%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 2g4%
Calcium 46mg5%
Iron 1mg6%
*
*Marketing Guide
Yield / Volume