Zucchini Sticks With Red Sauce USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Sliced zucchini is coated with a bread-crumb mixture, baked, and served with a tomato-based dipping sauce.
CACFP CREDITING INFORMATION
³⁄8 cup zucchini sticks (a rounded 3 fl oz spoodle/about 2–3 zucchini sticks) and 2 Tbsp tomato sauce provides ½ cup vegetable.
1 from 3 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/cacfp/2149-zucchini-sticks-with-red-sauce-child-care-centers-25-50-servings-05-07-2024-v2.pdf

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Ingredients
 

25 Servings

    Weight

    • 4 lb 6 oz *Zucchini, fresh
    • 1 lb 4 oz Egg whites
    • 15 oz Panko bread crumbs
    • 8 oz Parmesan cheese, grated
    • - - Canola oil
    • 2 oz *Onions, fresh, diced
    • 5 oz Tomato paste, canned, low-sodium
    • 13 oz Tomatoes, diced, canned, low-sodium, undrained
    • - - Water
    • - - Black pepper, ground
    • - - Parsley, dried
    • - - Garlic powder
    • - - Basil, dried
    • - - Oregano, dried
    • - - Thyme, dried
    • - - Vegetable base
    • - - Salt

    Measure

    • 3 qt ½ cup *Zucchini, fresh
    • 2½ cups Egg whites
    • 3¾ cups Panko bread crumbs
    • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
    • 1½ tsp Canola oil
    • ⅓ cup 2¾ tsp *Onions, fresh, diced
    • ½ cup 2 tsp Tomato paste, canned, low-sodium
    • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
    • ¼ cup Water
    • ⅛ tsp Black pepper, ground
    • 1 Tbsp Parsley, dried
    • 1½ tsp Garlic powder
    • ⅛ tsp Basil, dried
    • ⅛ tsp Oregano, dried
    • 1/16 tsp Thyme, dried
    • 1 tsp Vegetable base
    • ½ tsp Salt

    50 Servings

      Weight

      • 8 lb 12 oz *Zucchini, fresh
      • 2 lb 8 oz Egg whites
      • 1 lb 14 oz Panko bread crumbs
      • 1 lb Parmesan cheese, grated
      • - - Canola oil
      • 4 oz *Onions, fresh, diced
      • 10 oz Tomato paste, canned, low-sodium
      • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
      • - - Water
      • - - Black pepper, ground
      • - - Parsley, dried
      • - - Garlic powder
      • - - Basil, dried
      • - - Oregano, dried
      • - - Thyme, dried
      • - - Vegetable base
      • - - Salt

      Measure

      • 1 gal 2 qt 1 cup *Zucchini, fresh
      • 1 qt 1 cup Egg whites
      • 1 qt 3½ cups Panko bread crumbs
      • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
      • 1 Tbsp Canola oil
      • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
      • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
      • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
      • ½ cup Water
      • ¼ tsp Black pepper, ground
      • 2 Tbsp Parsley, dried
      • 1 Tbsp Garlic powder
      • ¼ tsp Basil, dried
      • ¼ tsp Oregano, dried
      • ⅛ tsp Thyme, dried
      • 2 tsp Vegetable base
      • 1 tsp Salt

      Quantity
       

      25 Servings

        Weight

        • 4 lb 6 oz *Zucchini, fresh
        • 1 lb 4 oz Egg whites
        • 15 oz Panko bread crumbs
        • 8 oz Parmesan cheese, grated
        • - - Canola oil
        • 2 oz *Onions, fresh, diced
        • 5 oz Tomato paste, canned, low-sodium
        • 13 oz Tomatoes, diced, canned, low-sodium, undrained
        • - - Water
        • - - Black pepper, ground
        • - - Parsley, dried
        • - - Garlic powder
        • - - Basil, dried
        • - - Oregano, dried
        • - - Thyme, dried
        • - - Vegetable base
        • - - Salt

        Measure

        • 3 qt ½ cup *Zucchini, fresh
        • 2½ cups Egg whites
        • 3¾ cups Panko bread crumbs
        • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
        • 1½ tsp Canola oil
        • ⅓ cup 2¾ tsp *Onions, fresh, diced
        • ½ cup 2 tsp Tomato paste, canned, low-sodium
        • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
        • ¼ cup Water
        • ⅛ tsp Black pepper, ground
        • 1 Tbsp Parsley, dried
        • 1½ tsp Garlic powder
        • ⅛ tsp Basil, dried
        • ⅛ tsp Oregano, dried
        • 1/16 tsp Thyme, dried
        • 1 tsp Vegetable base
        • ½ tsp Salt

        50 Servings

          Weight

          • 8 lb 12 oz *Zucchini, fresh
          • 2 lb 8 oz Egg whites
          • 1 lb 14 oz Panko bread crumbs
          • 1 lb Parmesan cheese, grated
          • - - Canola oil
          • 4 oz *Onions, fresh, diced
          • 10 oz Tomato paste, canned, low-sodium
          • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
          • - - Water
          • - - Black pepper, ground
          • - - Parsley, dried
          • - - Garlic powder
          • - - Basil, dried
          • - - Oregano, dried
          • - - Thyme, dried
          • - - Vegetable base
          • - - Salt

          Measure

          • 1 gal 2 qt 1 cup *Zucchini, fresh
          • 1 qt 1 cup Egg whites
          • 1 qt 3½ cups Panko bread crumbs
          • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
          • 1 Tbsp Canola oil
          • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
          • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
          • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
          • ½ cup Water
          • ¼ tsp Black pepper, ground
          • 2 Tbsp Parsley, dried
          • 1 Tbsp Garlic powder
          • ¼ tsp Basil, dried
          • ¼ tsp Oregano, dried
          • ⅛ tsp Thyme, dried
          • 2 tsp Vegetable base
          • 1 tsp Salt

          Ingredients
           

          25 Servings

            Weight

            • 4 lb 6 oz *Zucchini, fresh
            • 1 lb 4 oz Egg whites
            • 15 oz Panko bread crumbs
            • 8 oz Parmesan cheese, grated
            • - - Canola oil
            • 2 oz *Onions, fresh, diced
            • 5 oz Tomato paste, canned, low-sodium
            • 13 oz Tomatoes, diced, canned, low-sodium, undrained
            • - - Water
            • - - Black pepper, ground
            • - - Parsley, dried
            • - - Garlic powder
            • - - Basil, dried
            • - - Oregano, dried
            • - - Thyme, dried
            • - - Vegetable base
            • - - Salt

            Measure

            • 3 qt ½ cup *Zucchini, fresh
            • 2½ cups Egg whites
            • 3¾ cups Panko bread crumbs
            • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
            • 1½ tsp Canola oil
            • ⅓ cup 2¾ tsp *Onions, fresh, diced
            • ½ cup 2 tsp Tomato paste, canned, low-sodium
            • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
            • ¼ cup Water
            • ⅛ tsp Black pepper, ground
            • 1 Tbsp Parsley, dried
            • 1½ tsp Garlic powder
            • ⅛ tsp Basil, dried
            • ⅛ tsp Oregano, dried
            • 1/16 tsp Thyme, dried
            • 1 tsp Vegetable base
            • ½ tsp Salt

            50 Servings

              Weight

              • 8 lb 12 oz *Zucchini, fresh
              • 2 lb 8 oz Egg whites
              • 1 lb 14 oz Panko bread crumbs
              • 1 lb Parmesan cheese, grated
              • - - Canola oil
              • 4 oz *Onions, fresh, diced
              • 10 oz Tomato paste, canned, low-sodium
              • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
              • - - Water
              • - - Black pepper, ground
              • - - Parsley, dried
              • - - Garlic powder
              • - - Basil, dried
              • - - Oregano, dried
              • - - Thyme, dried
              • - - Vegetable base
              • - - Salt

              Measure

              • 1 gal 2 qt 1 cup *Zucchini, fresh
              • 1 qt 1 cup Egg whites
              • 1 qt 3½ cups Panko bread crumbs
              • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
              • 1 Tbsp Canola oil
              • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
              • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
              • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
              • ½ cup Water
              • ¼ tsp Black pepper, ground
              • 2 Tbsp Parsley, dried
              • 1 Tbsp Garlic powder
              • ¼ tsp Basil, dried
              • ¼ tsp Oregano, dried
              • ⅛ tsp Thyme, dried
              • 2 tsp Vegetable base
              • 1 tsp Salt

              Quantity
               

              25 Servings

                Weight

                • 4 lb 6 oz *Zucchini, fresh
                • 1 lb 4 oz Egg whites
                • 15 oz Panko bread crumbs
                • 8 oz Parmesan cheese, grated
                • - - Canola oil
                • 2 oz *Onions, fresh, diced
                • 5 oz Tomato paste, canned, low-sodium
                • 13 oz Tomatoes, diced, canned, low-sodium, undrained
                • - - Water
                • - - Black pepper, ground
                • - - Parsley, dried
                • - - Garlic powder
                • - - Basil, dried
                • - - Oregano, dried
                • - - Thyme, dried
                • - - Vegetable base
                • - - Salt

                Measure

                • 3 qt ½ cup *Zucchini, fresh
                • 2½ cups Egg whites
                • 3¾ cups Panko bread crumbs
                • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                • 1½ tsp Canola oil
                • ⅓ cup 2¾ tsp *Onions, fresh, diced
                • ½ cup 2 tsp Tomato paste, canned, low-sodium
                • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                • ¼ cup Water
                • ⅛ tsp Black pepper, ground
                • 1 Tbsp Parsley, dried
                • 1½ tsp Garlic powder
                • ⅛ tsp Basil, dried
                • ⅛ tsp Oregano, dried
                • 1/16 tsp Thyme, dried
                • 1 tsp Vegetable base
                • ½ tsp Salt

                50 Servings

                  Weight

                  • 8 lb 12 oz *Zucchini, fresh
                  • 2 lb 8 oz Egg whites
                  • 1 lb 14 oz Panko bread crumbs
                  • 1 lb Parmesan cheese, grated
                  • - - Canola oil
                  • 4 oz *Onions, fresh, diced
                  • 10 oz Tomato paste, canned, low-sodium
                  • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
                  • - - Water
                  • - - Black pepper, ground
                  • - - Parsley, dried
                  • - - Garlic powder
                  • - - Basil, dried
                  • - - Oregano, dried
                  • - - Thyme, dried
                  • - - Vegetable base
                  • - - Salt

                  Measure

                  • 1 gal 2 qt 1 cup *Zucchini, fresh
                  • 1 qt 1 cup Egg whites
                  • 1 qt 3½ cups Panko bread crumbs
                  • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                  • 1 Tbsp Canola oil
                  • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
                  • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
                  • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                  • ½ cup Water
                  • ¼ tsp Black pepper, ground
                  • 2 Tbsp Parsley, dried
                  • 1 Tbsp Garlic powder
                  • ¼ tsp Basil, dried
                  • ¼ tsp Oregano, dried
                  • ⅛ tsp Thyme, dried
                  • 2 tsp Vegetable base
                  • 1 tsp Salt
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 4 lb 6 oz *Zucchini, fresh
                    • 1 lb 4 oz Egg whites
                    • 15 oz Panko bread crumbs
                    • 8 oz Parmesan cheese, grated
                    • - - Canola oil
                    • 2 oz *Onions, fresh, diced
                    • 5 oz Tomato paste, canned, low-sodium
                    • 13 oz Tomatoes, diced, canned, low-sodium, undrained
                    • - - Water
                    • - - Black pepper, ground
                    • - - Parsley, dried
                    • - - Garlic powder
                    • - - Basil, dried
                    • - - Oregano, dried
                    • - - Thyme, dried
                    • - - Vegetable base
                    • - - Salt

                    Measure

                    • 3 qt ½ cup *Zucchini, fresh
                    • 2½ cups Egg whites
                    • 3¾ cups Panko bread crumbs
                    • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                    • 1½ tsp Canola oil
                    • ⅓ cup 2¾ tsp *Onions, fresh, diced
                    • ½ cup 2 tsp Tomato paste, canned, low-sodium
                    • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                    • ¼ cup Water
                    • ⅛ tsp Black pepper, ground
                    • 1 Tbsp Parsley, dried
                    • 1½ tsp Garlic powder
                    • ⅛ tsp Basil, dried
                    • ⅛ tsp Oregano, dried
                    • 1/16 tsp Thyme, dried
                    • 1 tsp Vegetable base
                    • ½ tsp Salt

                    50 Servings

                      Weight

                      • 8 lb 12 oz *Zucchini, fresh
                      • 2 lb 8 oz Egg whites
                      • 1 lb 14 oz Panko bread crumbs
                      • 1 lb Parmesan cheese, grated
                      • - - Canola oil
                      • 4 oz *Onions, fresh, diced
                      • 10 oz Tomato paste, canned, low-sodium
                      • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
                      • - - Water
                      • - - Black pepper, ground
                      • - - Parsley, dried
                      • - - Garlic powder
                      • - - Basil, dried
                      • - - Oregano, dried
                      • - - Thyme, dried
                      • - - Vegetable base
                      • - - Salt

                      Measure

                      • 1 gal 2 qt 1 cup *Zucchini, fresh
                      • 1 qt 1 cup Egg whites
                      • 1 qt 3½ cups Panko bread crumbs
                      • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                      • 1 Tbsp Canola oil
                      • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
                      • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
                      • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                      • ½ cup Water
                      • ¼ tsp Black pepper, ground
                      • 2 Tbsp Parsley, dried
                      • 1 Tbsp Garlic powder
                      • ¼ tsp Basil, dried
                      • ¼ tsp Oregano, dried
                      • ⅛ tsp Thyme, dried
                      • 2 tsp Vegetable base
                      • 1 tsp Salt

                      Quantity
                       

                      25 Servings

                        Weight

                        • 4 lb 6 oz *Zucchini, fresh
                        • 1 lb 4 oz Egg whites
                        • 15 oz Panko bread crumbs
                        • 8 oz Parmesan cheese, grated
                        • - - Canola oil
                        • 2 oz *Onions, fresh, diced
                        • 5 oz Tomato paste, canned, low-sodium
                        • 13 oz Tomatoes, diced, canned, low-sodium, undrained
                        • - - Water
                        • - - Black pepper, ground
                        • - - Parsley, dried
                        • - - Garlic powder
                        • - - Basil, dried
                        • - - Oregano, dried
                        • - - Thyme, dried
                        • - - Vegetable base
                        • - - Salt

                        Measure

                        • 3 qt ½ cup *Zucchini, fresh
                        • 2½ cups Egg whites
                        • 3¾ cups Panko bread crumbs
                        • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                        • 1½ tsp Canola oil
                        • ⅓ cup 2¾ tsp *Onions, fresh, diced
                        • ½ cup 2 tsp Tomato paste, canned, low-sodium
                        • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                        • ¼ cup Water
                        • ⅛ tsp Black pepper, ground
                        • 1 Tbsp Parsley, dried
                        • 1½ tsp Garlic powder
                        • ⅛ tsp Basil, dried
                        • ⅛ tsp Oregano, dried
                        • 1/16 tsp Thyme, dried
                        • 1 tsp Vegetable base
                        • ½ tsp Salt

                        50 Servings

                          Weight

                          • 8 lb 12 oz *Zucchini, fresh
                          • 2 lb 8 oz Egg whites
                          • 1 lb 14 oz Panko bread crumbs
                          • 1 lb Parmesan cheese, grated
                          • - - Canola oil
                          • 4 oz *Onions, fresh, diced
                          • 10 oz Tomato paste, canned, low-sodium
                          • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
                          • - - Water
                          • - - Black pepper, ground
                          • - - Parsley, dried
                          • - - Garlic powder
                          • - - Basil, dried
                          • - - Oregano, dried
                          • - - Thyme, dried
                          • - - Vegetable base
                          • - - Salt

                          Measure

                          • 1 gal 2 qt 1 cup *Zucchini, fresh
                          • 1 qt 1 cup Egg whites
                          • 1 qt 3½ cups Panko bread crumbs
                          • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                          • 1 Tbsp Canola oil
                          • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
                          • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
                          • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                          • ½ cup Water
                          • ¼ tsp Black pepper, ground
                          • 2 Tbsp Parsley, dried
                          • 1 Tbsp Garlic powder
                          • ¼ tsp Basil, dried
                          • ¼ tsp Oregano, dried
                          • ⅛ tsp Thyme, dried
                          • 2 tsp Vegetable base
                          • 1 tsp Salt
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 4 lb 6 oz *Zucchini, fresh
                            • 1 lb 4 oz Egg whites
                            • 15 oz Panko bread crumbs
                            • 8 oz Parmesan cheese, grated
                            • - - Canola oil
                            • 2 oz *Onions, fresh, diced
                            • 5 oz Tomato paste, canned, low-sodium
                            • 13 oz Tomatoes, diced, canned, low-sodium, undrained
                            • - - Water
                            • - - Black pepper, ground
                            • - - Parsley, dried
                            • - - Garlic powder
                            • - - Basil, dried
                            • - - Oregano, dried
                            • - - Thyme, dried
                            • - - Vegetable base
                            • - - Salt

                            Measure

                            • 3 qt ½ cup *Zucchini, fresh
                            • 2½ cups Egg whites
                            • 3¾ cups Panko bread crumbs
                            • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                            • 1½ tsp Canola oil
                            • ⅓ cup 2¾ tsp *Onions, fresh, diced
                            • ½ cup 2 tsp Tomato paste, canned, low-sodium
                            • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                            • ¼ cup Water
                            • ⅛ tsp Black pepper, ground
                            • 1 Tbsp Parsley, dried
                            • 1½ tsp Garlic powder
                            • ⅛ tsp Basil, dried
                            • ⅛ tsp Oregano, dried
                            • 1/16 tsp Thyme, dried
                            • 1 tsp Vegetable base
                            • ½ tsp Salt

                            50 Servings

                              Weight

                              • 8 lb 12 oz *Zucchini, fresh
                              • 2 lb 8 oz Egg whites
                              • 1 lb 14 oz Panko bread crumbs
                              • 1 lb Parmesan cheese, grated
                              • - - Canola oil
                              • 4 oz *Onions, fresh, diced
                              • 10 oz Tomato paste, canned, low-sodium
                              • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
                              • - - Water
                              • - - Black pepper, ground
                              • - - Parsley, dried
                              • - - Garlic powder
                              • - - Basil, dried
                              • - - Oregano, dried
                              • - - Thyme, dried
                              • - - Vegetable base
                              • - - Salt

                              Measure

                              • 1 gal 2 qt 1 cup *Zucchini, fresh
                              • 1 qt 1 cup Egg whites
                              • 1 qt 3½ cups Panko bread crumbs
                              • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                              • 1 Tbsp Canola oil
                              • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
                              • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
                              • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                              • ½ cup Water
                              • ¼ tsp Black pepper, ground
                              • 2 Tbsp Parsley, dried
                              • 1 Tbsp Garlic powder
                              • ¼ tsp Basil, dried
                              • ¼ tsp Oregano, dried
                              • ⅛ tsp Thyme, dried
                              • 2 tsp Vegetable base
                              • 1 tsp Salt

                              Quantity
                               

                              25 Servings

                                Weight

                                • 4 lb 6 oz *Zucchini, fresh
                                • 1 lb 4 oz Egg whites
                                • 15 oz Panko bread crumbs
                                • 8 oz Parmesan cheese, grated
                                • - - Canola oil
                                • 2 oz *Onions, fresh, diced
                                • 5 oz Tomato paste, canned, low-sodium
                                • 13 oz Tomatoes, diced, canned, low-sodium, undrained
                                • - - Water
                                • - - Black pepper, ground
                                • - - Parsley, dried
                                • - - Garlic powder
                                • - - Basil, dried
                                • - - Oregano, dried
                                • - - Thyme, dried
                                • - - Vegetable base
                                • - - Salt

                                Measure

                                • 3 qt ½ cup *Zucchini, fresh
                                • 2½ cups Egg whites
                                • 3¾ cups Panko bread crumbs
                                • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                                • 1½ tsp Canola oil
                                • ⅓ cup 2¾ tsp *Onions, fresh, diced
                                • ½ cup 2 tsp Tomato paste, canned, low-sodium
                                • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                • ¼ cup Water
                                • ⅛ tsp Black pepper, ground
                                • 1 Tbsp Parsley, dried
                                • 1½ tsp Garlic powder
                                • ⅛ tsp Basil, dried
                                • ⅛ tsp Oregano, dried
                                • 1/16 tsp Thyme, dried
                                • 1 tsp Vegetable base
                                • ½ tsp Salt

                                50 Servings

                                  Weight

                                  • 8 lb 12 oz *Zucchini, fresh
                                  • 2 lb 8 oz Egg whites
                                  • 1 lb 14 oz Panko bread crumbs
                                  • 1 lb Parmesan cheese, grated
                                  • - - Canola oil
                                  • 4 oz *Onions, fresh, diced
                                  • 10 oz Tomato paste, canned, low-sodium
                                  • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
                                  • - - Water
                                  • - - Black pepper, ground
                                  • - - Parsley, dried
                                  • - - Garlic powder
                                  • - - Basil, dried
                                  • - - Oregano, dried
                                  • - - Thyme, dried
                                  • - - Vegetable base
                                  • - - Salt

                                  Measure

                                  • 1 gal 2 qt 1 cup *Zucchini, fresh
                                  • 1 qt 1 cup Egg whites
                                  • 1 qt 3½ cups Panko bread crumbs
                                  • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                                  • 1 Tbsp Canola oil
                                  • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
                                  • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
                                  • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                  • ½ cup Water
                                  • ¼ tsp Black pepper, ground
                                  • 2 Tbsp Parsley, dried
                                  • 1 Tbsp Garlic powder
                                  • ¼ tsp Basil, dried
                                  • ¼ tsp Oregano, dried
                                  • ⅛ tsp Thyme, dried
                                  • 2 tsp Vegetable base
                                  • 1 tsp Salt
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 4 lb 6 oz *Zucchini, fresh
                                    • 1 lb 4 oz Egg whites
                                    • 15 oz Panko bread crumbs
                                    • 8 oz Parmesan cheese, grated
                                    • - - Canola oil
                                    • 2 oz *Onions, fresh, diced
                                    • 5 oz Tomato paste, canned, low-sodium
                                    • 13 oz Tomatoes, diced, canned, low-sodium, undrained
                                    • - - Water
                                    • - - Black pepper, ground
                                    • - - Parsley, dried
                                    • - - Garlic powder
                                    • - - Basil, dried
                                    • - - Oregano, dried
                                    • - - Thyme, dried
                                    • - - Vegetable base
                                    • - - Salt

                                    Measure

                                    • 3 qt ½ cup *Zucchini, fresh
                                    • 2½ cups Egg whites
                                    • 3¾ cups Panko bread crumbs
                                    • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                                    • 1½ tsp Canola oil
                                    • ⅓ cup 2¾ tsp *Onions, fresh, diced
                                    • ½ cup 2 tsp Tomato paste, canned, low-sodium
                                    • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                    • ¼ cup Water
                                    • ⅛ tsp Black pepper, ground
                                    • 1 Tbsp Parsley, dried
                                    • 1½ tsp Garlic powder
                                    • ⅛ tsp Basil, dried
                                    • ⅛ tsp Oregano, dried
                                    • 1/16 tsp Thyme, dried
                                    • 1 tsp Vegetable base
                                    • ½ tsp Salt

                                    50 Servings

                                      Weight

                                      • 8 lb 12 oz *Zucchini, fresh
                                      • 2 lb 8 oz Egg whites
                                      • 1 lb 14 oz Panko bread crumbs
                                      • 1 lb Parmesan cheese, grated
                                      • - - Canola oil
                                      • 4 oz *Onions, fresh, diced
                                      • 10 oz Tomato paste, canned, low-sodium
                                      • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
                                      • - - Water
                                      • - - Black pepper, ground
                                      • - - Parsley, dried
                                      • - - Garlic powder
                                      • - - Basil, dried
                                      • - - Oregano, dried
                                      • - - Thyme, dried
                                      • - - Vegetable base
                                      • - - Salt

                                      Measure

                                      • 1 gal 2 qt 1 cup *Zucchini, fresh
                                      • 1 qt 1 cup Egg whites
                                      • 1 qt 3½ cups Panko bread crumbs
                                      • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                                      • 1 Tbsp Canola oil
                                      • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
                                      • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
                                      • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                      • ½ cup Water
                                      • ¼ tsp Black pepper, ground
                                      • 2 Tbsp Parsley, dried
                                      • 1 Tbsp Garlic powder
                                      • ¼ tsp Basil, dried
                                      • ¼ tsp Oregano, dried
                                      • ⅛ tsp Thyme, dried
                                      • 2 tsp Vegetable base
                                      • 1 tsp Salt

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 4 lb 6 oz *Zucchini, fresh
                                        • 1 lb 4 oz Egg whites
                                        • 15 oz Panko bread crumbs
                                        • 8 oz Parmesan cheese, grated
                                        • - - Canola oil
                                        • 2 oz *Onions, fresh, diced
                                        • 5 oz Tomato paste, canned, low-sodium
                                        • 13 oz Tomatoes, diced, canned, low-sodium, undrained
                                        • - - Water
                                        • - - Black pepper, ground
                                        • - - Parsley, dried
                                        • - - Garlic powder
                                        • - - Basil, dried
                                        • - - Oregano, dried
                                        • - - Thyme, dried
                                        • - - Vegetable base
                                        • - - Salt

                                        Measure

                                        • 3 qt ½ cup *Zucchini, fresh
                                        • 2½ cups Egg whites
                                        • 3¾ cups Panko bread crumbs
                                        • 2¾ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                                        • 1½ tsp Canola oil
                                        • ⅓ cup 2¾ tsp *Onions, fresh, diced
                                        • ½ cup 2 tsp Tomato paste, canned, low-sodium
                                        • 1½ cups 1 Tbsp (⅛ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                        • ¼ cup Water
                                        • ⅛ tsp Black pepper, ground
                                        • 1 Tbsp Parsley, dried
                                        • 1½ tsp Garlic powder
                                        • ⅛ tsp Basil, dried
                                        • ⅛ tsp Oregano, dried
                                        • 1/16 tsp Thyme, dried
                                        • 1 tsp Vegetable base
                                        • ½ tsp Salt

                                        50 Servings

                                          Weight

                                          • 8 lb 12 oz *Zucchini, fresh
                                          • 2 lb 8 oz Egg whites
                                          • 1 lb 14 oz Panko bread crumbs
                                          • 1 lb Parmesan cheese, grated
                                          • - - Canola oil
                                          • 4 oz *Onions, fresh, diced
                                          • 10 oz Tomato paste, canned, low-sodium
                                          • 1 lb 10 oz Tomatoes, diced, canned, low-sodium, undrained
                                          • - - Water
                                          • - - Black pepper, ground
                                          • - - Parsley, dried
                                          • - - Garlic powder
                                          • - - Basil, dried
                                          • - - Oregano, dried
                                          • - - Thyme, dried
                                          • - - Vegetable base
                                          • - - Salt

                                          Measure

                                          • 1 gal 2 qt 1 cup *Zucchini, fresh
                                          • 1 qt 1 cup Egg whites
                                          • 1 qt 3½ cups Panko bread crumbs
                                          • 1 qt 1½ cups 2 Tbsp 2 tsp Parmesan cheese, grated
                                          • 1 Tbsp Canola oil
                                          • ⅔ cup 1 Tbsp 2½ tsp *Onions, fresh, diced
                                          • 1 cup 1 Tbsp 1 tsp Tomato paste, canned, low-sodium
                                          • 3 cups 2 Tbsp (approx. ¼ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                          • ½ cup Water
                                          • ¼ tsp Black pepper, ground
                                          • 2 Tbsp Parsley, dried
                                          • 1 Tbsp Garlic powder
                                          • ¼ tsp Basil, dried
                                          • ¼ tsp Oregano, dried
                                          • ⅛ tsp Thyme, dried
                                          • 2 tsp Vegetable base
                                          • 1 tsp Salt
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Cut zucchini into ½" x 3" sticks.
                                            Recommend to cook in batches of 25.
                                          • Combine zucchini and egg whites in a large bowl. Toss well. Set aside for step 4.
                                          • Combine bread crumbs and parmesan cheese in a large bowl. Stir well. Set aside for step 4.
                                          • Coat zucchini sticks with bread crumb and parmesan mixture.
                                          • Place 1 qt 2¼ 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.
                                          • Bake:
                                            Conventional oven: 400 °F for 35 minutes.
                                            Convection oven: 375 °F for 35 minutes.
                                          • Critical Control Point: Heat to 160 °F or higher for at least 15 seconds.
                                          • Remove from oven. Set aside for step 14.
                                          • Heat oil in a large stock pot.
                                          • Add onions, tomato paste, diced tomatoes, water, spices, vegetable base, and salt. Simmer uncovered over medium heat for 5 minutes. Set aside for step 12.
                                          • 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.
                                          • Using a 1 fl oz ladle, portion 2 Tbsp tomato sauce into each soufflé cup.
                                          • Critical Control Point: Hold for hot service at 155 °F or higher.
                                          • Portion ³⁄8 cup zucchini sticks (a rounded 3 fl oz spoodle or about 2–3 zucchini sticks) and 1 soufflé cup.

                                          Nutrition INFORMATION

                                          Zucchini Sticks With Red Sauce USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          2 -3 zucchini sticks and 2 Tbsp tomato sauce.
                                          Calories
                                          127
                                          Total Fat
                                           
                                          3
                                          g
                                          5
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          8
                                          mg
                                          3
                                          %
                                          Sodium
                                           
                                          284
                                          mg
                                          12
                                          %
                                          Total Carbohydrate
                                           
                                          19
                                          g
                                          6
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          4
                                          g
                                          4
                                          %
                                          Protein
                                           
                                          7
                                          g
                                          14
                                          %
                                          Vitamin D
                                           
                                          1
                                          IU
                                          7
                                          %
                                          Calcium
                                           
                                          121
                                          mg
                                          12
                                          %
                                          Iron
                                           
                                          1
                                          mg
                                          6
                                          %
                                          Potassium
                                           
                                          314
                                          mg
                                          9
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          25 Servings:
                                          Mature onions: 3 oz
                                          Zucchini: 4 lb 10 oz
                                          50 Servings:
                                          Mature onions: 6 oz
                                          Zucchini: 9 lb 4 oz

                                          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.
                                          Yield / Volume
                                          25 Servings:
                                          About 4 lb 8½ oz
                                          About 2 qt 1⅛ cups/2 sheet pans
                                          (18" x 26" x 1")
                                          50 Servings:
                                          About 9 lb 1 oz
                                          About 1 gal 2⅛ cups/4 sheet pan
                                          (18" x 26" x 1")