Tri-Color Bake State (Georgia) Child Nutrition Agency Developed Recipe

Baked yellow squash, zucchini, tomatoes, and Vidalia onions with an Italian-seasoned breadcrumb topping.
NSLP/SBP CREDITING INFORMATION:
½ cup provides ½ cup other vegetables.
RECIPE PROJECT NAME
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Georgia Department of Education-School Nutrition Division
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
 

50 Servings

    Weight

    • 6 lb *Zucchini, small, ½"cubes
    • 6 lb *Squash, yellow, small,½" cubes
    • 2 lb 8 oz *Tomato, Roma, ½”cubes
    • 1 lb 8 oz *Onion, Vidalia , ½” dice
    • - - Salt
    • - - Garlic powder
    • - - Pepper, black, ground
    • - - Italian spices, dried
    • 7 oz USDA mozzarella cheese, shredded
    • 6 ⅗ oz Breadcrumbs, Italian

    Measure

    • 1 gal 2 qt *Zucchini, small, ½"cubes
    • 1 gal 2 qt *Squash, yellow, small,½" cubes
    • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
    • 1 qt *Onion, Vidalia , ½” dice
    • 2 Tbsp Salt
    • ¼ cup Garlic powder
    • ¼ cup Pepper, black, ground
    • ¼ cup Italian spices, dried
    • 2 ¼ cups USDA mozzarella cheese, shredded
    • 2 cups Breadcrumbs, Italian

    100 Servings

      Weight

      • 12 lb *Zucchini, small, ½"cubes
      • 12 lb *Squash, yellow, small,½" cubes
      • 5 lb *Tomato, Roma, ½”cubes
      • 3 lb *Onion, Vidalia, ½” dice
      • - - Salt
      • - - Garlic powder
      • - - Pepper, black, ground
      • - - Italian spices, dried
      • 14 oz USDA mozzarella cheese, shredded
      • 13 ⅕ oz Breadcrumbs, Italian

      Measure

      • 3 gal *Zucchini, small, ½"cubes
      • 3 gal *Squash, yellow, small,½" cubes
      • 3 qt 3 cups *Tomato, Roma, ½”cubes
      • 2 qt *Onion, Vidalia, ½” dice
      • ¼ cup Salt
      • ½ cup Garlic powder
      • ½ cup Pepper, black, ground
      • ½ cup Italian spices, dried
      • 1 qt ½ cup USDA mozzarella cheese, shredded
      • 1 qt Breadcrumbs, Italian

      Quantity
       

      50 Servings

        Weight

        • 6 lb *Zucchini, small, ½"cubes
        • 6 lb *Squash, yellow, small,½" cubes
        • 2 lb 8 oz *Tomato, Roma, ½”cubes
        • 1 lb 8 oz *Onion, Vidalia , ½” dice
        • - - Salt
        • - - Garlic powder
        • - - Pepper, black, ground
        • - - Italian spices, dried
        • 7 oz USDA mozzarella cheese, shredded
        • 6 ⅗ oz Breadcrumbs, Italian

        Measure

        • 1 gal 2 qt *Zucchini, small, ½"cubes
        • 1 gal 2 qt *Squash, yellow, small,½" cubes
        • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
        • 1 qt *Onion, Vidalia , ½” dice
        • 2 Tbsp Salt
        • ¼ cup Garlic powder
        • ¼ cup Pepper, black, ground
        • ¼ cup Italian spices, dried
        • 2 ¼ cups USDA mozzarella cheese, shredded
        • 2 cups Breadcrumbs, Italian

        100 Servings

          Weight

          • 12 lb *Zucchini, small, ½"cubes
          • 12 lb *Squash, yellow, small,½" cubes
          • 5 lb *Tomato, Roma, ½”cubes
          • 3 lb *Onion, Vidalia, ½” dice
          • - - Salt
          • - - Garlic powder
          • - - Pepper, black, ground
          • - - Italian spices, dried
          • 14 oz USDA mozzarella cheese, shredded
          • 13 ⅕ oz Breadcrumbs, Italian

          Measure

          • 3 gal *Zucchini, small, ½"cubes
          • 3 gal *Squash, yellow, small,½" cubes
          • 3 qt 3 cups *Tomato, Roma, ½”cubes
          • 2 qt *Onion, Vidalia, ½” dice
          • ¼ cup Salt
          • ½ cup Garlic powder
          • ½ cup Pepper, black, ground
          • ½ cup Italian spices, dried
          • 1 qt ½ cup USDA mozzarella cheese, shredded
          • 1 qt Breadcrumbs, Italian

          Ingredients
           

          50 Servings

            Weight

            • 6 lb *Zucchini, small, ½"cubes
            • 6 lb *Squash, yellow, small,½" cubes
            • 2 lb 8 oz *Tomato, Roma, ½”cubes
            • 1 lb 8 oz *Onion, Vidalia , ½” dice
            • - - Salt
            • - - Garlic powder
            • - - Pepper, black, ground
            • - - Italian spices, dried
            • 7 oz USDA mozzarella cheese, shredded
            • 6 ⅗ oz Breadcrumbs, Italian

            Measure

            • 1 gal 2 qt *Zucchini, small, ½"cubes
            • 1 gal 2 qt *Squash, yellow, small,½" cubes
            • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
            • 1 qt *Onion, Vidalia , ½” dice
            • 2 Tbsp Salt
            • ¼ cup Garlic powder
            • ¼ cup Pepper, black, ground
            • ¼ cup Italian spices, dried
            • 2 ¼ cups USDA mozzarella cheese, shredded
            • 2 cups Breadcrumbs, Italian

            100 Servings

              Weight

              • 12 lb *Zucchini, small, ½"cubes
              • 12 lb *Squash, yellow, small,½" cubes
              • 5 lb *Tomato, Roma, ½”cubes
              • 3 lb *Onion, Vidalia, ½” dice
              • - - Salt
              • - - Garlic powder
              • - - Pepper, black, ground
              • - - Italian spices, dried
              • 14 oz USDA mozzarella cheese, shredded
              • 13 ⅕ oz Breadcrumbs, Italian

              Measure

              • 3 gal *Zucchini, small, ½"cubes
              • 3 gal *Squash, yellow, small,½" cubes
              • 3 qt 3 cups *Tomato, Roma, ½”cubes
              • 2 qt *Onion, Vidalia, ½” dice
              • ¼ cup Salt
              • ½ cup Garlic powder
              • ½ cup Pepper, black, ground
              • ½ cup Italian spices, dried
              • 1 qt ½ cup USDA mozzarella cheese, shredded
              • 1 qt Breadcrumbs, Italian

              Quantity
               

              50 Servings

                Weight

                • 6 lb *Zucchini, small, ½"cubes
                • 6 lb *Squash, yellow, small,½" cubes
                • 2 lb 8 oz *Tomato, Roma, ½”cubes
                • 1 lb 8 oz *Onion, Vidalia , ½” dice
                • - - Salt
                • - - Garlic powder
                • - - Pepper, black, ground
                • - - Italian spices, dried
                • 7 oz USDA mozzarella cheese, shredded
                • 6 ⅗ oz Breadcrumbs, Italian

                Measure

                • 1 gal 2 qt *Zucchini, small, ½"cubes
                • 1 gal 2 qt *Squash, yellow, small,½" cubes
                • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
                • 1 qt *Onion, Vidalia , ½” dice
                • 2 Tbsp Salt
                • ¼ cup Garlic powder
                • ¼ cup Pepper, black, ground
                • ¼ cup Italian spices, dried
                • 2 ¼ cups USDA mozzarella cheese, shredded
                • 2 cups Breadcrumbs, Italian

                100 Servings

                  Weight

                  • 12 lb *Zucchini, small, ½"cubes
                  • 12 lb *Squash, yellow, small,½" cubes
                  • 5 lb *Tomato, Roma, ½”cubes
                  • 3 lb *Onion, Vidalia, ½” dice
                  • - - Salt
                  • - - Garlic powder
                  • - - Pepper, black, ground
                  • - - Italian spices, dried
                  • 14 oz USDA mozzarella cheese, shredded
                  • 13 ⅕ oz Breadcrumbs, Italian

                  Measure

                  • 3 gal *Zucchini, small, ½"cubes
                  • 3 gal *Squash, yellow, small,½" cubes
                  • 3 qt 3 cups *Tomato, Roma, ½”cubes
                  • 2 qt *Onion, Vidalia, ½” dice
                  • ¼ cup Salt
                  • ½ cup Garlic powder
                  • ½ cup Pepper, black, ground
                  • ½ cup Italian spices, dried
                  • 1 qt ½ cup USDA mozzarella cheese, shredded
                  • 1 qt Breadcrumbs, Italian
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 6 lb *Zucchini, small, ½"cubes
                    • 6 lb *Squash, yellow, small,½" cubes
                    • 2 lb 8 oz *Tomato, Roma, ½”cubes
                    • 1 lb 8 oz *Onion, Vidalia , ½” dice
                    • - - Salt
                    • - - Garlic powder
                    • - - Pepper, black, ground
                    • - - Italian spices, dried
                    • 7 oz USDA mozzarella cheese, shredded
                    • 6 ⅗ oz Breadcrumbs, Italian

                    Measure

                    • 1 gal 2 qt *Zucchini, small, ½"cubes
                    • 1 gal 2 qt *Squash, yellow, small,½" cubes
                    • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
                    • 1 qt *Onion, Vidalia , ½” dice
                    • 2 Tbsp Salt
                    • ¼ cup Garlic powder
                    • ¼ cup Pepper, black, ground
                    • ¼ cup Italian spices, dried
                    • 2 ¼ cups USDA mozzarella cheese, shredded
                    • 2 cups Breadcrumbs, Italian

                    100 Servings

                      Weight

                      • 12 lb *Zucchini, small, ½"cubes
                      • 12 lb *Squash, yellow, small,½" cubes
                      • 5 lb *Tomato, Roma, ½”cubes
                      • 3 lb *Onion, Vidalia, ½” dice
                      • - - Salt
                      • - - Garlic powder
                      • - - Pepper, black, ground
                      • - - Italian spices, dried
                      • 14 oz USDA mozzarella cheese, shredded
                      • 13 ⅕ oz Breadcrumbs, Italian

                      Measure

                      • 3 gal *Zucchini, small, ½"cubes
                      • 3 gal *Squash, yellow, small,½" cubes
                      • 3 qt 3 cups *Tomato, Roma, ½”cubes
                      • 2 qt *Onion, Vidalia, ½” dice
                      • ¼ cup Salt
                      • ½ cup Garlic powder
                      • ½ cup Pepper, black, ground
                      • ½ cup Italian spices, dried
                      • 1 qt ½ cup USDA mozzarella cheese, shredded
                      • 1 qt Breadcrumbs, Italian

                      Quantity
                       

                      50 Servings

                        Weight

                        • 6 lb *Zucchini, small, ½"cubes
                        • 6 lb *Squash, yellow, small,½" cubes
                        • 2 lb 8 oz *Tomato, Roma, ½”cubes
                        • 1 lb 8 oz *Onion, Vidalia , ½” dice
                        • - - Salt
                        • - - Garlic powder
                        • - - Pepper, black, ground
                        • - - Italian spices, dried
                        • 7 oz USDA mozzarella cheese, shredded
                        • 6 ⅗ oz Breadcrumbs, Italian

                        Measure

                        • 1 gal 2 qt *Zucchini, small, ½"cubes
                        • 1 gal 2 qt *Squash, yellow, small,½" cubes
                        • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
                        • 1 qt *Onion, Vidalia , ½” dice
                        • 2 Tbsp Salt
                        • ¼ cup Garlic powder
                        • ¼ cup Pepper, black, ground
                        • ¼ cup Italian spices, dried
                        • 2 ¼ cups USDA mozzarella cheese, shredded
                        • 2 cups Breadcrumbs, Italian

                        100 Servings

                          Weight

                          • 12 lb *Zucchini, small, ½"cubes
                          • 12 lb *Squash, yellow, small,½" cubes
                          • 5 lb *Tomato, Roma, ½”cubes
                          • 3 lb *Onion, Vidalia, ½” dice
                          • - - Salt
                          • - - Garlic powder
                          • - - Pepper, black, ground
                          • - - Italian spices, dried
                          • 14 oz USDA mozzarella cheese, shredded
                          • 13 ⅕ oz Breadcrumbs, Italian

                          Measure

                          • 3 gal *Zucchini, small, ½"cubes
                          • 3 gal *Squash, yellow, small,½" cubes
                          • 3 qt 3 cups *Tomato, Roma, ½”cubes
                          • 2 qt *Onion, Vidalia, ½” dice
                          • ¼ cup Salt
                          • ½ cup Garlic powder
                          • ½ cup Pepper, black, ground
                          • ½ cup Italian spices, dried
                          • 1 qt ½ cup USDA mozzarella cheese, shredded
                          • 1 qt Breadcrumbs, Italian
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 6 lb *Zucchini, small, ½"cubes
                            • 6 lb *Squash, yellow, small,½" cubes
                            • 2 lb 8 oz *Tomato, Roma, ½”cubes
                            • 1 lb 8 oz *Onion, Vidalia , ½” dice
                            • - - Salt
                            • - - Garlic powder
                            • - - Pepper, black, ground
                            • - - Italian spices, dried
                            • 7 oz USDA mozzarella cheese, shredded
                            • 6 ⅗ oz Breadcrumbs, Italian

                            Measure

                            • 1 gal 2 qt *Zucchini, small, ½"cubes
                            • 1 gal 2 qt *Squash, yellow, small,½" cubes
                            • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
                            • 1 qt *Onion, Vidalia , ½” dice
                            • 2 Tbsp Salt
                            • ¼ cup Garlic powder
                            • ¼ cup Pepper, black, ground
                            • ¼ cup Italian spices, dried
                            • 2 ¼ cups USDA mozzarella cheese, shredded
                            • 2 cups Breadcrumbs, Italian

                            100 Servings

                              Weight

                              • 12 lb *Zucchini, small, ½"cubes
                              • 12 lb *Squash, yellow, small,½" cubes
                              • 5 lb *Tomato, Roma, ½”cubes
                              • 3 lb *Onion, Vidalia, ½” dice
                              • - - Salt
                              • - - Garlic powder
                              • - - Pepper, black, ground
                              • - - Italian spices, dried
                              • 14 oz USDA mozzarella cheese, shredded
                              • 13 ⅕ oz Breadcrumbs, Italian

                              Measure

                              • 3 gal *Zucchini, small, ½"cubes
                              • 3 gal *Squash, yellow, small,½" cubes
                              • 3 qt 3 cups *Tomato, Roma, ½”cubes
                              • 2 qt *Onion, Vidalia, ½” dice
                              • ¼ cup Salt
                              • ½ cup Garlic powder
                              • ½ cup Pepper, black, ground
                              • ½ cup Italian spices, dried
                              • 1 qt ½ cup USDA mozzarella cheese, shredded
                              • 1 qt Breadcrumbs, Italian

                              Quantity
                               

                              50 Servings

                                Weight

                                • 6 lb *Zucchini, small, ½"cubes
                                • 6 lb *Squash, yellow, small,½" cubes
                                • 2 lb 8 oz *Tomato, Roma, ½”cubes
                                • 1 lb 8 oz *Onion, Vidalia , ½” dice
                                • - - Salt
                                • - - Garlic powder
                                • - - Pepper, black, ground
                                • - - Italian spices, dried
                                • 7 oz USDA mozzarella cheese, shredded
                                • 6 ⅗ oz Breadcrumbs, Italian

                                Measure

                                • 1 gal 2 qt *Zucchini, small, ½"cubes
                                • 1 gal 2 qt *Squash, yellow, small,½" cubes
                                • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
                                • 1 qt *Onion, Vidalia , ½” dice
                                • 2 Tbsp Salt
                                • ¼ cup Garlic powder
                                • ¼ cup Pepper, black, ground
                                • ¼ cup Italian spices, dried
                                • 2 ¼ cups USDA mozzarella cheese, shredded
                                • 2 cups Breadcrumbs, Italian

                                100 Servings

                                  Weight

                                  • 12 lb *Zucchini, small, ½"cubes
                                  • 12 lb *Squash, yellow, small,½" cubes
                                  • 5 lb *Tomato, Roma, ½”cubes
                                  • 3 lb *Onion, Vidalia, ½” dice
                                  • - - Salt
                                  • - - Garlic powder
                                  • - - Pepper, black, ground
                                  • - - Italian spices, dried
                                  • 14 oz USDA mozzarella cheese, shredded
                                  • 13 ⅕ oz Breadcrumbs, Italian

                                  Measure

                                  • 3 gal *Zucchini, small, ½"cubes
                                  • 3 gal *Squash, yellow, small,½" cubes
                                  • 3 qt 3 cups *Tomato, Roma, ½”cubes
                                  • 2 qt *Onion, Vidalia, ½” dice
                                  • ¼ cup Salt
                                  • ½ cup Garlic powder
                                  • ½ cup Pepper, black, ground
                                  • ½ cup Italian spices, dried
                                  • 1 qt ½ cup USDA mozzarella cheese, shredded
                                  • 1 qt Breadcrumbs, Italian
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 6 lb *Zucchini, small, ½"cubes
                                    • 6 lb *Squash, yellow, small,½" cubes
                                    • 2 lb 8 oz *Tomato, Roma, ½”cubes
                                    • 1 lb 8 oz *Onion, Vidalia , ½” dice
                                    • - - Salt
                                    • - - Garlic powder
                                    • - - Pepper, black, ground
                                    • - - Italian spices, dried
                                    • 7 oz USDA mozzarella cheese, shredded
                                    • 6 ⅗ oz Breadcrumbs, Italian

                                    Measure

                                    • 1 gal 2 qt *Zucchini, small, ½"cubes
                                    • 1 gal 2 qt *Squash, yellow, small,½" cubes
                                    • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
                                    • 1 qt *Onion, Vidalia , ½” dice
                                    • 2 Tbsp Salt
                                    • ¼ cup Garlic powder
                                    • ¼ cup Pepper, black, ground
                                    • ¼ cup Italian spices, dried
                                    • 2 ¼ cups USDA mozzarella cheese, shredded
                                    • 2 cups Breadcrumbs, Italian

                                    100 Servings

                                      Weight

                                      • 12 lb *Zucchini, small, ½"cubes
                                      • 12 lb *Squash, yellow, small,½" cubes
                                      • 5 lb *Tomato, Roma, ½”cubes
                                      • 3 lb *Onion, Vidalia, ½” dice
                                      • - - Salt
                                      • - - Garlic powder
                                      • - - Pepper, black, ground
                                      • - - Italian spices, dried
                                      • 14 oz USDA mozzarella cheese, shredded
                                      • 13 ⅕ oz Breadcrumbs, Italian

                                      Measure

                                      • 3 gal *Zucchini, small, ½"cubes
                                      • 3 gal *Squash, yellow, small,½" cubes
                                      • 3 qt 3 cups *Tomato, Roma, ½”cubes
                                      • 2 qt *Onion, Vidalia, ½” dice
                                      • ¼ cup Salt
                                      • ½ cup Garlic powder
                                      • ½ cup Pepper, black, ground
                                      • ½ cup Italian spices, dried
                                      • 1 qt ½ cup USDA mozzarella cheese, shredded
                                      • 1 qt Breadcrumbs, Italian

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 6 lb *Zucchini, small, ½"cubes
                                        • 6 lb *Squash, yellow, small,½" cubes
                                        • 2 lb 8 oz *Tomato, Roma, ½”cubes
                                        • 1 lb 8 oz *Onion, Vidalia , ½” dice
                                        • - - Salt
                                        • - - Garlic powder
                                        • - - Pepper, black, ground
                                        • - - Italian spices, dried
                                        • 7 oz USDA mozzarella cheese, shredded
                                        • 6 ⅗ oz Breadcrumbs, Italian

                                        Measure

                                        • 1 gal 2 qt *Zucchini, small, ½"cubes
                                        • 1 gal 2 qt *Squash, yellow, small,½" cubes
                                        • 1 qt 3 ½ cups *Tomato, Roma, ½”cubes
                                        • 1 qt *Onion, Vidalia , ½” dice
                                        • 2 Tbsp Salt
                                        • ¼ cup Garlic powder
                                        • ¼ cup Pepper, black, ground
                                        • ¼ cup Italian spices, dried
                                        • 2 ¼ cups USDA mozzarella cheese, shredded
                                        • 2 cups Breadcrumbs, Italian

                                        100 Servings

                                          Weight

                                          • 12 lb *Zucchini, small, ½"cubes
                                          • 12 lb *Squash, yellow, small,½" cubes
                                          • 5 lb *Tomato, Roma, ½”cubes
                                          • 3 lb *Onion, Vidalia, ½” dice
                                          • - - Salt
                                          • - - Garlic powder
                                          • - - Pepper, black, ground
                                          • - - Italian spices, dried
                                          • 14 oz USDA mozzarella cheese, shredded
                                          • 13 ⅕ oz Breadcrumbs, Italian

                                          Measure

                                          • 3 gal *Zucchini, small, ½"cubes
                                          • 3 gal *Squash, yellow, small,½" cubes
                                          • 3 qt 3 cups *Tomato, Roma, ½”cubes
                                          • 2 qt *Onion, Vidalia, ½” dice
                                          • ¼ cup Salt
                                          • ½ cup Garlic powder
                                          • ½ cup Pepper, black, ground
                                          • ½ cup Italian spices, dried
                                          • 1 qt ½ cup USDA mozzarella cheese, shredded
                                          • 1 qt Breadcrumbs, Italian
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Preheat oven to 350 °F.
                                          • Wash zucchini, squash, tomatoes, and onions under cool running water.
                                          • Halve zucchini, squash, and tomatoes lengthwise. Slice halves into ½” moons.
                                          • Peel then cut Vidalia onions into ½” dice.
                                          • In a separate bowl, mix the salt, garlic powder, black pepper, and Italian seasoning. Then split into two equal portions.
                                          • In a separate bowl, combine mozzarella cheese and Italian breadcrumbs with half of the spice mix.
                                          • Prepare a 2” hotel pan with cooking spray. Mix zucchini, squash, tomatoes, and onions with the other reserved half of the spice mix and place in pan.
                                          • Sprinkle cheese and spice mixture on top of the vegetables.
                                          • Cover with foil and bake for 20 minutes, allowing vegetables to cook until tender.
                                            Critical Control Point: Heat to 135 °F or higher for at least 15 seconds.
                                          • Remove foil and return to oven for an additional 10 minutes. Topping should be lightly toasted.
                                            Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Serve ½ cup ( 4 oz spoodle ).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Tri-Color Bake State (Georgia) Child Nutrition Agency Developed Recipe
                                          Amount Per Serving 0 ½ cup (4 oz spoodle)
                                          Calories 56 Calories from Fat 14
                                          % Daily Value*
                                          Total Fat 1.6g2%
                                          Saturated Fat 1g6%
                                          Cholesterol 3.5mg1%
                                          Sodium 386mg17%
                                          Total Carbohydrates 8.6g3%
                                          Dietary Fiber 2g8%
                                          Total Sugars 3.4g4%
                                          Protein 3g6%
                                          Vitamin C 17mg21%
                                          Vitamin D 0IU0%
                                          Calcium 34mg3%
                                          Iron 1mg6%
                                          Added Sugar 0g
                                          Vitamin A 362mcg
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Zucchini squash, small: 6 lb

                                          Yellow squash, small: 6 lb

                                          Tomato, Roma: 2 lb 8 oz

                                          Onion, Vidalia: 1 lb 8 oz

                                          100 Servings:

                                          Zucchini squash, small: 12 lb

                                          Yellow squash, small: 12 lb

                                          Tomato, Roma: 5 lb

                                          Onion, Vidalia: 3 lb

                                          Notes

                                          1. Depending on the service quantities and times, you may want to divide into two half-hotel pans and batch cook to ensure quality.
                                          2. Sweet onions may be used when Vidalia onions are not in season.
                                          *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 17 lb

                                          About 1 gal 2 qt 1 cup

                                          100 Servings:

                                          About 34 lb

                                          About 3 gal 2 cups