CORN, ZUCCHINI AND TOMATO PIE
Colorful and hearty, this savory pie is a great way to showcase summer vegetables. Serve it as a side dish or a meatless entree.
This is a summer CACFP recipe for summer squash, fresh garden tomatoes and sweet corn.
Cooking and prep level: Basic.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
- Yield25
- Serving Size1 piece
- Energy52 cal
Ingredients
- Nonstick cooking spray
- 1 lb Zucchini, fresh, unpeeled, ⅛" sliced
- 1 lb Tomatoes, fresh, ⅛" sliced
- 1 lb Corn, local/regional, fresh, roasted and cut from cobs or 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
- 1 tsp Black Pepper
- ¾ cup Parmesan Cheese, grated
- 1 cup Bread Crumbs, whole wheat
Method
Preheat oven to 350°F.
Lightly coat steam table pan(s) with nonstick cooking spray. For 25 servings, use 1 full pan (12 x 20 x 2). For 50 servings, use 2 full pans (12 x 20 x 2).
Place zucchini slices in the bottom of the baking dish, cover with tomato slices and top with corn.
Sprinkle lemon juice evenly over vegetables: ¼ cup per pan.
Make seasoning mixture: In a medium bowl, mix together dill, salt, black pepper, Parmesan, and breadcrumbs.
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 for hot service 140°F or higher.
Nutrition Facts
- 25 servings per container
- Serving Size1 piece
- Amount per serving
- Calories52
- % Daily Value*
- Total Fat1 g1.28%
- Trans Fat0 g
- Sodium171 mg7.43%
- Dietary Fiber1 g3.57%
- Protein2 g4%