Corn, Zucchini and Tomato Pie


Makes: 6 Servings

Prep time: 5 minutes

Cook time: 25 minutes


Colorful and hearty, this savory pie is a great way to showcase summer vegetables. Serve it as a side dish or a meatless entrée.


  • Nonstick Cooking Spray
  • 1 cup Zucchini, fresh, unpeeled, 1/8" sliced
  • 1 cup Tomatoes, fresh, 1/8" sliced
  • 3/4 cup Corn, frozen, whole kernel, thawed
  • 1 teaspoon Lemon juice, fresh squeezed, seeds removed OR Lemon juice bottled
  • 1 teaspoon Dill weed, fresh, chopped
  • 1/8 teaspoon Salt, table
  • 1/4 teaspoon Black pepper, ground
  • 3 tablespoons Parmesan cheese, grated
  • 1/4 cup Whole-wheat bread crumbs



  1. Preheat oven to 350 °F.
  2. Lightly coat a medium baking dish (8” x 8”) with nonstick cooking spray.
  3. Place zucchini slices in the bottom of the baking dish, cover with tomato slices, and top with corn.
  4. Sprinkle lemon juice evenly over vegetables.
  5. Make seasoning mixture: In a small bowl, mix together dill, salt, black pepper, parmesan, and bread crumbs.
  6. Sprinkle seasoning mixture evenly over vegetables and lightly spray with nonstick cooking spray.
  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.
  8. Cut int 6 even pieces. Serve 1 piece.


Critical Control Point: Hold for hot service 140 °F or higher.



CACFP Crediting Information:

1 piece provides 1/4 cup vegetable.

For a quantity recipe that yields 25 or 50 servings see:



United States Department of Agriculture -

CACFP Multi-Cultural Recipe Project - Team Nutrition: Adapted from