Zucchini Sticks With Red Sauce USDA Recipe for Child Care Centers

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.
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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

Nutrition Facts
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 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 284mg12%
Potassium 314mg9%
Total Carbohydrate 19g6%
Dietary Fiber 2g8%
Total Sugars 4g4%
Protein 7g14%
Vitamin D 1IU7%
Calcium 121mg12%
Iron 1mg6%
*
*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")