Corn, Zucchini and Tomato Pie

Corn, Zucchini and Tomato Pie
Side Dishes
Prep time: 15 minutes
Cook time: 35 minutes
Makes: 25 or 50 Servings


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

1. Preheat oven to 350 °F.

Nonstick cooking spray
1 spray
2 sprays

2. 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”).

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

*Zucchini, fresh, unpeeled, 1/8" sliced
1 lb
1 qt
2 lbs
2 qts
*Tomatoes, fresh, 1/8" sliced
1 lb
1 qt
2 lbs
2 qts
Corn, frozen, whole kernel, thawed
1 lb
3 1/8 cup
2 lb
1 qt 2 1/4 cups
Lemon juice, fresh squeezed, seeds removed OR Lemon juice, bottled
1/4 cup
1/2 cup

4. Sprinkle lemon juice evenly over vegetables: 1/4 cup per pan.

Dill weed, fresh, chopped
1/4 cup
1/2 cup

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

Salt, table
1/2 tsp
1 tsp
Black pepper, ground
1 tsp
2 tsp
Parmesan cheese, grated
3/4 cup
1 1/2 cup
Whole-wheat bread crumbs
1 cup
2 cups

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

7. 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.

8. Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece. Critical Control Point: Hold for hot service 140 °F or higher.


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


CACFP Crediting Information: 1 piece provides 1/4 cup vegetable.  


For a household recipe that yields 6 servings see:


Find tips and resources for safe food handling and proper cooking temperature guidance.