Go Back Email Link
Print Recipe Add to Collection
No ratings yet

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

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer
6 Servings
Calories: 52

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

-

  • - - 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

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

Serving: 1piece | Calories: 52 | Total Carbohydrate: 9g | Protein: 2g | Total Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 171mg | Dietary Fiber: 1g | Total Sugars: 1g | Calcium: 46mg | Iron: 1mg