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Lunch

Vegetarian

52kcal

30m

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 01

Preheat oven to 350 °F.

STEP 02

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

STEP 03

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

STEP 04

Sprinkle lemon juice evenly over vegetables.

STEP 05

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

STEP 06

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

STEP 07

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 08

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

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Ingredient (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 Notice

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.