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

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 1⁄4 cup vegetable. 
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
Course: Main Course, Side Dish
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
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
25 Servings
Calories: 52

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 1 lb *Zucchini, fresh, unpeeled, 1⁄8′′ sliced
    • 1 lb *Tomatoes, fresh, 1⁄8′′ sliced
    • 1 lb Corn, frozen, whole kernel, thawed
    • - - Lemon juice, fresh squeezed, seeds removed OR Lemon juice, bottled
    • - - Dill weed, fresh, chopped
    • - - Salt, table
    • - - Black pepper, ground
    • - - Parmesan cheese, grated
    • - - Whole-wheat bread crumbs

    Measure

    • 1 spray Nonstick cooking spray
    • 1 qt *Zucchini, fresh, unpeeled, 1⁄8′′ sliced
    • 1 qt *Tomatoes, fresh, 1⁄8′′ sliced
    • 3⅛ cup Corn, frozen, whole kernel, thawed
    • ¼ cup Lemon juice, fresh squeezed, seeds removed OR lemon juice, bottled
    • ¼ cup Dill weed, fresh, chopped
    • ½ tsp Salt, table
    • 1 tsp Black pepper, ground
    • ¾ cup Parmesan cheese, grated
    • 1 cup Whole-wheat bread crumbs

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 2 lb *Zucchini, fresh, unpeeled, ¹⁄8′′ sliced
      • 2 lb *Tomatoes, fresh, ¹⁄8′′ sliced
      • 2 lb Corn, frozen, whole kernel, thawed
      • - - Lemon juice, fresh squeezed, seeds removed OR lemon juice, bottled
      • - - Dill week, fresh, chopped
      • - - Salt, table
      • - - Black pepper, ground
      • - - Parmesan cheese, grated
      • - - Whole-wheat bread crumbs

      Measure

      • 2 sprays Nonstick cooking spray
      • 2 qt *Zucchini, fresh, unpeeled, ¹⁄8′′ sliced
      • 2 qt *Tomatoes, fresh, ¹⁄8′′ sliced
      • 1 qt 2¼ cups 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
      • 2 tsp Black pepper, ground
      • 1½ cups Parmesan cheese, grated
      • 2 cups Whole-wheat bread crumbs

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 1 lb *Zucchini, fresh, unpeeled, 1⁄8′′ sliced
        • 1 lb *Tomatoes, fresh, 1⁄8′′ sliced
        • 1 lb Corn, frozen, whole kernel, thawed
        • - - Lemon juice, fresh squeezed, seeds removed OR Lemon juice, bottled
        • - - Dill weed, fresh, chopped
        • - - Salt, table
        • - - Black pepper, ground
        • - - Parmesan cheese, grated
        • - - Whole-wheat bread crumbs

        Measure

        • 1 spray Nonstick cooking spray
        • 1 qt *Zucchini, fresh, unpeeled, 1⁄8′′ sliced
        • 1 qt *Tomatoes, fresh, 1⁄8′′ sliced
        • 3⅛ cup Corn, frozen, whole kernel, thawed
        • ¼ cup Lemon juice, fresh squeezed, seeds removed OR lemon juice, bottled
        • ¼ cup Dill weed, fresh, chopped
        • ½ tsp Salt, table
        • 1 tsp Black pepper, ground
        • ¾ cup Parmesan cheese, grated
        • 1 cup Whole-wheat bread crumbs

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 2 lb *Zucchini, fresh, unpeeled, ¹⁄8′′ sliced
          • 2 lb *Tomatoes, fresh, ¹⁄8′′ sliced
          • 2 lb Corn, frozen, whole kernel, thawed
          • - - Lemon juice, fresh squeezed, seeds removed OR lemon juice, bottled
          • - - Dill week, fresh, chopped
          • - - Salt, table
          • - - Black pepper, ground
          • - - Parmesan cheese, grated
          • - - Whole-wheat bread crumbs

          Measure

          • 2 sprays Nonstick cooking spray
          • 2 qt *Zucchini, fresh, unpeeled, ¹⁄8′′ sliced
          • 2 qt *Tomatoes, fresh, ¹⁄8′′ sliced
          • 1 qt 2¼ cups 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
          • 2 tsp Black pepper, ground
          • 1½ cups Parmesan cheese, grated
          • 2 cups Whole-wheat bread crumbs

          Instructions

          • Preheat oven to 350 °F.
          • Lightly coat steam table pan(s) (12" x 20" x 2") with nonstick cooking spray.
            For 25 servings, use 1 full pan.
            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

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

          Nutrition

          Serving: 1piece (5 x 5) | 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