Shredded Zucchini and Pasta USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Couple bow-tie pasta with veggies for a dish kids will love.
½ cup vegetable
1 oz eq grains
Team Nutrition CACFP Easy Recipe Project
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • In an extra-large pot, bring water to a boil on medium-high heat. Add pasta. Cook for 8 minutes or until al dente (soft to the touch and firm to the bite). Drain water from pasta. Rinse well with cold water.
  • Heat oil in a medium nonstick sauté pan on medium heat. Add garlic. Cook for 30–45 seconds. Stir constantly.
  • Increase heat to medium-high. Add zucchini, salt, and pepper. Cook for 30–35 minutes. Stir frequently. Cook until temperature reaches 140 °F.
  • Add cooked pasta to pan. Cook for about 2 minutes. Heat to 140 °F or higher for at least 15 seconds. Remove from heat.
  • Sprinkle with parmesan cheese.
  • Serve 1⅓ cups (10 oz server). Serve immediately, or keep warm at 140 °F or higher.


Nutrition Facts
Shredded Zucchini and Pasta USDA Recipe for Child Care Centers
Amount Per Serving 0 1⅓ cup Shredded Zucchini and Pasta
Calories 125 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 229mg10%
Total Carbohydrate 21g7%
Dietary Fiber 4g17%
Total Sugars 3g3%
Protein 5g10%
Calcium 52mg5%
Iron 1mg6%
*Marketing Guide


  • Contains milk (parmesan cheese) and wheat (pasta).
  • Sesame can appear as an ingredient in food where it might not be expected (pasta) and may be included in the ingredient statements as “spice” or “flavoring.”
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook,
    Method A.
Yield / Volume
25 Servings:
Weight: 10 lb
Yield: 1 gal 2 qt 1 cup
50 Servings:
Weight: 20 lb
Yield: 3 gal 2 cups