Zucchini Sticks with Red Sauce - USDA Recipe for CACFP

Zucchini Sticks with Red Sauce - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Zucchini Sticks and Red Sauce – Sliced zucchini is coated with a bread crumb mixture, baked, and served with a tomato based dipping sauce.

 

*Fresh zucchini, cut 1/2" x 3"
4 lb 6 oz
3 qt 1/2 cup
8 lb 12 oz
1 gal 2 qt 1 cup

1. Cut 3 qt ½ cup (about 4 lb 6 oz) zucchini into ½” x 3” sticks. Recommended to cook in batches of 25.

Egg whites
1 lb 4 oz
2 1/2 cups
2 lb 8 oz
1 qt 1 cup

2. Combine zucchini and egg whites in a large bowl. Toss well. Set aside for step 4.

Panko Bread Crumbs
15 oz
3 3/4 cups
1 lb 14 oz
1 qt 3 1/2 cups

3. Combine bread crumbs and parmesan cheese in a large bowl. Stir well. Set aside for step 4.

Parmesan cheese, grated
8 oz
2 3/4 cups 1 Tbsp 1 tsp
1 lb
1 qt 1 1/2 cups 2 Tbsp 2 tsp

4. Coat zucchini sticks with bread crumb and parmesan mixture.

5. Place 1 qt 2 ¼ cups (about 2 lb 6 oz) zucchini sticks on each sheet pan (18” x 26” x 1”) lightly coated with pan release spray and lined with parchment paper. For 25 servings, use 2 pans. For 50 servings, use 4 pans.

6. Bake: Conventional oven: 400 °F for 35 minutes. Convection oven: 375 °F for 35 minutes.

7. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

8. Remove from oven. Set aside for step 14.

Canola oil
1 1/2 tsp
1 Tbsp

9. Heat oil in a large stock pot.

*Fresh onions, diced
2 oz
1/3 cup 2 3/4 tsp
4 oz
2/3 cup 1 Tbsp 2 1/2 tsp

10. Add onions, tomato paste, diced tomatoes, water, pepper, parsley, garlic powder, basil, oregano, thyme, vegetable base, and salt. Simmer uncovered over medium heat for 5 minutes. Set aside for step 12.

Canned low-sodium tomato paste
5 oz
1/2 cup 2 tsp
10 oz
1 cup 1 Tbsp 1 tsp (approx. 1/8 No. 10 can)
Canned low-sodium diced tomatoes, undrained
13 oz
1 1/2 cups 1 Tbsp (approx. 1/8 No. 10 can)
1 lb 10 oz
3 cups 2 Tbsp (approx. ¼ No. 10 can)
Water
1/4 cup
1/2 cup
Ground black pepper
1/8 tsp
1/4 tsp
Dried parsely
1 Tbsp
2 Tbsp
Garlic powder
1 1/2 tsp
1 Tbsp
Dried basil
1/8 tsp
1/4 tsp
Dried oregano
1/8 tsp
1/4 tsp
Dried thyme
1/16 tsp
1/8 tsp
Vegetable base
1 tsp
2 tsp
Salt
1/2 tsp
1 tsp

11. Place 25 individual soufflé cups on a sheet pan (18” x 26” x 1”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

12. Pour 2 Tbsp (about 1 oz) tomato sauce into each soufflé cup.

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

14. Portion 3/8 cup zucchini sticks (approx. 2-3 zucchini sticks per serving) and 1 souffle cup.

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
 
Cooking Process #2: Same Day Service
 
Serving
 
NSLP/SBP Crediting Information: 3/8 cup zucchini sticks (approx. 2-3 zucchini sticks per serving) and 1 souffle cup provides 1/8 cup red/orange vegetable, 1/2 cup other vegetable and 1 oz equivalent grains.                                                                                                                                                                                     
 
CACFP Crediting Information: 3/8 cup zucchini sticks (approx. 2-3 zucchini sticks per serving) and 1 souffle cup provides 5/8 cup vegetable and 1 oz eq grains/bread.
 
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