Zucchini Sticks With Red Sauce USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Sliced zucchini is coated with a bread-crumb mixture, baked, and served with a tomato-based dipping sauce.
NSLP/SBP CREDITING INFORMATION
³⁄8 cup zucchini sticks (a rounded 3 fl oz spoodle/about 2–3 zucchini sticks) and 2 Tbsp tomato sauce provides ⅛ cup red/orange vegetable and ³⁄8 cup other vegetable.
4.20 from 5 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Zucchini-Sticks-with-Red-Sauce.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

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 (approx. ⅛ No. 10 can) 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

    100 Servings

      Weight

      • 17 lb 8 oz *Zucchini, fresh
      • 5 lb Egg whites
      • 3 lb 12 oz Panko bread crumbs
      • 2 lb Parmesan cheese, grated
      • - - Canola oil
      • 8 oz *Onions, fresh, diced
      • 1 lb 4 oz Tomato paste, canned, low-sodium
      • 3 lb 4 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 gal 2 cups *Zucchini, fresh
      • 2 qt 2 cups Egg whites
      • 3 qt 3 cups Panko bread crumbs
      • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
      • 2 Tbsp Canola oil
      • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
      • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
      • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
      • 1 cup Water
      • ½ tsp Black pepper, ground
      • ¼ cup Parsley, dried
      • 2 Tbsp Garlic powder
      • ½ tsp Basil, dried
      • ½ tsp Oregano, dried
      • ¼ tsp Thyme, dried
      • 1 Tbsp 1 tsp Vegetable base
      • 2 tsp Salt

      Quantity
       

      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 (approx. ⅛ No. 10 can) 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

        100 Servings

          Weight

          • 17 lb 8 oz *Zucchini, fresh
          • 5 lb Egg whites
          • 3 lb 12 oz Panko bread crumbs
          • 2 lb Parmesan cheese, grated
          • - - Canola oil
          • 8 oz *Onions, fresh, diced
          • 1 lb 4 oz Tomato paste, canned, low-sodium
          • 3 lb 4 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 gal 2 cups *Zucchini, fresh
          • 2 qt 2 cups Egg whites
          • 3 qt 3 cups Panko bread crumbs
          • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
          • 2 Tbsp Canola oil
          • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
          • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
          • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
          • 1 cup Water
          • ½ tsp Black pepper, ground
          • ¼ cup Parsley, dried
          • 2 Tbsp Garlic powder
          • ½ tsp Basil, dried
          • ½ tsp Oregano, dried
          • ¼ tsp Thyme, dried
          • 1 Tbsp 1 tsp Vegetable base
          • 2 tsp Salt

          Ingredients
           

          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 (approx. ⅛ No. 10 can) 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

            100 Servings

              Weight

              • 17 lb 8 oz *Zucchini, fresh
              • 5 lb Egg whites
              • 3 lb 12 oz Panko bread crumbs
              • 2 lb Parmesan cheese, grated
              • - - Canola oil
              • 8 oz *Onions, fresh, diced
              • 1 lb 4 oz Tomato paste, canned, low-sodium
              • 3 lb 4 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 gal 2 cups *Zucchini, fresh
              • 2 qt 2 cups Egg whites
              • 3 qt 3 cups Panko bread crumbs
              • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
              • 2 Tbsp Canola oil
              • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
              • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
              • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
              • 1 cup Water
              • ½ tsp Black pepper, ground
              • ¼ cup Parsley, dried
              • 2 Tbsp Garlic powder
              • ½ tsp Basil, dried
              • ½ tsp Oregano, dried
              • ¼ tsp Thyme, dried
              • 1 Tbsp 1 tsp Vegetable base
              • 2 tsp Salt

              Quantity
               

              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 (approx. ⅛ No. 10 can) 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

                100 Servings

                  Weight

                  • 17 lb 8 oz *Zucchini, fresh
                  • 5 lb Egg whites
                  • 3 lb 12 oz Panko bread crumbs
                  • 2 lb Parmesan cheese, grated
                  • - - Canola oil
                  • 8 oz *Onions, fresh, diced
                  • 1 lb 4 oz Tomato paste, canned, low-sodium
                  • 3 lb 4 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 gal 2 cups *Zucchini, fresh
                  • 2 qt 2 cups Egg whites
                  • 3 qt 3 cups Panko bread crumbs
                  • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                  • 2 Tbsp Canola oil
                  • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
                  • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
                  • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                  • 1 cup Water
                  • ½ tsp Black pepper, ground
                  • ¼ cup Parsley, dried
                  • 2 Tbsp Garlic powder
                  • ½ tsp Basil, dried
                  • ½ tsp Oregano, dried
                  • ¼ tsp Thyme, dried
                  • 1 Tbsp 1 tsp Vegetable base
                  • 2 tsp Salt
                  *See Marketing Guide

                  Ingredients
                   

                  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 (approx. ⅛ No. 10 can) 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

                    100 Servings

                      Weight

                      • 17 lb 8 oz *Zucchini, fresh
                      • 5 lb Egg whites
                      • 3 lb 12 oz Panko bread crumbs
                      • 2 lb Parmesan cheese, grated
                      • - - Canola oil
                      • 8 oz *Onions, fresh, diced
                      • 1 lb 4 oz Tomato paste, canned, low-sodium
                      • 3 lb 4 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 gal 2 cups *Zucchini, fresh
                      • 2 qt 2 cups Egg whites
                      • 3 qt 3 cups Panko bread crumbs
                      • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                      • 2 Tbsp Canola oil
                      • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
                      • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
                      • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                      • 1 cup Water
                      • ½ tsp Black pepper, ground
                      • ¼ cup Parsley, dried
                      • 2 Tbsp Garlic powder
                      • ½ tsp Basil, dried
                      • ½ tsp Oregano, dried
                      • ¼ tsp Thyme, dried
                      • 1 Tbsp 1 tsp Vegetable base
                      • 2 tsp Salt

                      Quantity
                       

                      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 (approx. ⅛ No. 10 can) 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

                        100 Servings

                          Weight

                          • 17 lb 8 oz *Zucchini, fresh
                          • 5 lb Egg whites
                          • 3 lb 12 oz Panko bread crumbs
                          • 2 lb Parmesan cheese, grated
                          • - - Canola oil
                          • 8 oz *Onions, fresh, diced
                          • 1 lb 4 oz Tomato paste, canned, low-sodium
                          • 3 lb 4 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 gal 2 cups *Zucchini, fresh
                          • 2 qt 2 cups Egg whites
                          • 3 qt 3 cups Panko bread crumbs
                          • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                          • 2 Tbsp Canola oil
                          • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
                          • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
                          • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                          • 1 cup Water
                          • ½ tsp Black pepper, ground
                          • ¼ cup Parsley, dried
                          • 2 Tbsp Garlic powder
                          • ½ tsp Basil, dried
                          • ½ tsp Oregano, dried
                          • ¼ tsp Thyme, dried
                          • 1 Tbsp 1 tsp Vegetable base
                          • 2 tsp Salt
                          *See Marketing Guide

                          Ingredients
                           

                          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 (approx. ⅛ No. 10 can) 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

                            100 Servings

                              Weight

                              • 17 lb 8 oz *Zucchini, fresh
                              • 5 lb Egg whites
                              • 3 lb 12 oz Panko bread crumbs
                              • 2 lb Parmesan cheese, grated
                              • - - Canola oil
                              • 8 oz *Onions, fresh, diced
                              • 1 lb 4 oz Tomato paste, canned, low-sodium
                              • 3 lb 4 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 gal 2 cups *Zucchini, fresh
                              • 2 qt 2 cups Egg whites
                              • 3 qt 3 cups Panko bread crumbs
                              • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                              • 2 Tbsp Canola oil
                              • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
                              • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
                              • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                              • 1 cup Water
                              • ½ tsp Black pepper, ground
                              • ¼ cup Parsley, dried
                              • 2 Tbsp Garlic powder
                              • ½ tsp Basil, dried
                              • ½ tsp Oregano, dried
                              • ¼ tsp Thyme, dried
                              • 1 Tbsp 1 tsp Vegetable base
                              • 2 tsp Salt

                              Quantity
                               

                              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 (approx. ⅛ No. 10 can) 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

                                100 Servings

                                  Weight

                                  • 17 lb 8 oz *Zucchini, fresh
                                  • 5 lb Egg whites
                                  • 3 lb 12 oz Panko bread crumbs
                                  • 2 lb Parmesan cheese, grated
                                  • - - Canola oil
                                  • 8 oz *Onions, fresh, diced
                                  • 1 lb 4 oz Tomato paste, canned, low-sodium
                                  • 3 lb 4 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 gal 2 cups *Zucchini, fresh
                                  • 2 qt 2 cups Egg whites
                                  • 3 qt 3 cups Panko bread crumbs
                                  • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                                  • 2 Tbsp Canola oil
                                  • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
                                  • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
                                  • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                  • 1 cup Water
                                  • ½ tsp Black pepper, ground
                                  • ¼ cup Parsley, dried
                                  • 2 Tbsp Garlic powder
                                  • ½ tsp Basil, dried
                                  • ½ tsp Oregano, dried
                                  • ¼ tsp Thyme, dried
                                  • 1 Tbsp 1 tsp Vegetable base
                                  • 2 tsp Salt
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  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 (approx. ⅛ No. 10 can) 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

                                    100 Servings

                                      Weight

                                      • 17 lb 8 oz *Zucchini, fresh
                                      • 5 lb Egg whites
                                      • 3 lb 12 oz Panko bread crumbs
                                      • 2 lb Parmesan cheese, grated
                                      • - - Canola oil
                                      • 8 oz *Onions, fresh, diced
                                      • 1 lb 4 oz Tomato paste, canned, low-sodium
                                      • 3 lb 4 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 gal 2 cups *Zucchini, fresh
                                      • 2 qt 2 cups Egg whites
                                      • 3 qt 3 cups Panko bread crumbs
                                      • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                                      • 2 Tbsp Canola oil
                                      • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
                                      • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
                                      • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                      • 1 cup Water
                                      • ½ tsp Black pepper, ground
                                      • ¼ cup Parsley, dried
                                      • 2 Tbsp Garlic powder
                                      • ½ tsp Basil, dried
                                      • ½ tsp Oregano, dried
                                      • ¼ tsp Thyme, dried
                                      • 1 Tbsp 1 tsp Vegetable base
                                      • 2 tsp Salt

                                      Quantity
                                       

                                      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 (approx. ⅛ No. 10 can) 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

                                        100 Servings

                                          Weight

                                          • 17 lb 8 oz *Zucchini, fresh
                                          • 5 lb Egg whites
                                          • 3 lb 12 oz Panko bread crumbs
                                          • 2 lb Parmesan cheese, grated
                                          • - - Canola oil
                                          • 8 oz *Onions, fresh, diced
                                          • 1 lb 4 oz Tomato paste, canned, low-sodium
                                          • 3 lb 4 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 gal 2 cups *Zucchini, fresh
                                          • 2 qt 2 cups Egg whites
                                          • 3 qt 3 cups Panko bread crumbs
                                          • 2 qt 3¼ cups 1 Tbsp 1 tsp Parmesan cheese, grated
                                          • 2 Tbsp Canola oil
                                          • 1⅓ cups 3 Tbsp 2 tsp *Onions, fresh, diced
                                          • 2 cups 2 Tbsp 2 tsp (approx. ¼ No. 10 can) Tomato paste, canned, low-sodium
                                          • 1 qt 2¼ cups (approx. ½ No. 10 can) Tomatoes, diced, canned, low-sodium, undrained
                                          • 1 cup Water
                                          • ½ tsp Black pepper, ground
                                          • ¼ cup Parsley, dried
                                          • 2 Tbsp Garlic powder
                                          • ½ tsp Basil, dried
                                          • ½ tsp Oregano, dried
                                          • ¼ tsp Thyme, dried
                                          • 1 Tbsp 1 tsp Vegetable base
                                          • 2 tsp Salt
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Cut zucchini into 1⁄2" x 3" sticks. Recommend to cook in batches.
                                          • 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 50 servings, use 4 pans.
                                            For 100 servings, use 8 pans.
                                          • Bake:
                                            Conventional oven: 400 °F for 35 minutes.
                                            Convection oven: 375 °F for 35 minutes.
                                          • Critical Control Point: Heat to 155 °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 50 servings, use 4 pans.
                                            For 100 servings, use 8 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 Schools
                                          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
                                          50 Servings:
                                          Mature onions: 6 oz
                                          Zucchini: 9 lb 4 oz
                                          100 Servings:
                                          Mature onions: 12 oz
                                          Zucchini: 18 lb 8 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
                                          50 Servings:
                                          About 9 lb 1 oz
                                          About 1 gal 2⅛ cups/4 sheet pans
                                          (18" x 26" x 1")
                                          100 Servings:
                                          About 18 lb 2 oz
                                          About 2 gal 1 qt 1¼ cups/8 sheet pans (18" x 26" x 1′′)