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Lunch

Vegetarian

52 kcal

30 min

Corn, Zucchini and Tomato Pie

Oct 2, 2026

Corn, Zucchini and Tomato Pie: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.

Preschool

1 g

Fat

9 g

Carbs

1 g

Sugar

171 mg

Sodium

2 g

Protein

52 kcal

Calories

Instructions

Total time

30 min

Step 1

Preheat oven to 350 °F.

Step 2

Lightly coat a medium baking dish (8" x 8") with nonstick cooking spray.

Step 3

Place zucchini slices in the bottom of the baking dish, cover with tomato slices, and top with corn.

Step 4

Sprinkle lemon juice evenly over vegetables.

Step 5

Make seasoning mixture: In a small bowl, mix together dill, salt, black pepper, Parmesan, and bread crumbs.

Step 6

Sprinkle seasoning mixture evenly over vegetables, and lightly spray with nonstick cooking spray.

Step 7

Cover with foil, and bake for 25 minutes or until zucchini is tender. Heat to 140 °F or higher for at least 15 seconds.

Step 8

Cut into 6 even pieces. Serve 1 piece.Critical Control Point: Hold at 140 °F or higher.

Ingredients (6 servings)

Ingredients (original recipe yield)

Nonstick cooking spray

Zucchini, fresh, unpeeled, ⅛" sliced

1 cup

Tomatoes, fresh, ⅛" sliced

1 cup

Corn, frozen, whole kernel, thawed

¾ cup

Lemon juice, fresh squeezed, seeds removed; or lemon juice bottled

1 tsp

Dill weed, fresh, chopped

1 tsp

Salt, table

⅛ tsp

Black pepper, ground

¼ tsp

Parmesan cheese, grated

3 Tbsp

Whole-wheat bread crumbs

¼ cup

Allergy information

Potential allergens to check: Milk, Wheat, Gluten-containing cereals. Ingredient-based screening, not a certified allergen analysis. Check every packaged ingredient, substitution and cross-contact risk against the child's allergy plan.

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