Go Back Email Link
Parmesan Zucchini Chips
Print Recipe Add to Collection
No ratings yet

Parmesan Zucchini Chips USDA Recipe for Child Care Centers

Five simple ingredients combine to make a tasty vegetable snack everyone will enjoy.
CACFP CREDITING INFORMATION
½ cup vegetable
¼ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Course: Snack
Cuisine: Italian
Keyword: CACFP, Ages 3-5, 25-50 serving, snack-recipe, Spring 2022, CACFP Snack Menu Planner - Quantity Recipes, CACFP Snack Menu Planner - Quantity Recipes Ages 3-5
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Snack, Supper
Conventional Meal Category: Side Dish, Vegetarian, Whole Grain-Rich
Program Meal Component: Grains, Vegetables, Whole Grain-Rich
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer, Fall
25 Servings
Calories: 92

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 325 g Breadcrumbs, whole-wheat
    • - - Italian seasoning, dried
    • 3 oz Parmesan cheese, grated
    • 5 lbs

       Zucchini, fresh, unpeeled, ¼" sliced*
      (gently wash zucchini under running water before cutting)
    • 8 oz Mayonnaise, reduced-fat

    Measure

    • 3 sprays Nonstick cooking spray
    • 2¼ cups + 2 Tbsp Breadcrumbs, whole-wheat
    • 1 Tbsp + 1 tsp Italian seasoning, dried
    • 1 cup Parmesan cheese, grated
    • 1 gal + 1 qt + 1 cup

      Zucchini, fresh, unpeeled, ¼" sliced*
      (gently wash zucchini under running water before cutting)
    • 1 cup Mayonnaise, reduced-fat

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 650 g Breadcrumbs, whole-wheat
      • - - Italian seasoning, dried
      • 6 oz Parmesan cheese, grated
      • 10 lbs

        Zucchini, fresh, unpeeled, ¼" sliced*
        (gently wash zucchini under running water before cutting)
      • 1 lb Mayonnaise, reduced-fat

      Measure

      • 5 sprays Nonstick cooking spray
      • 1 qt + ¾ cup Breadcrumbs, whole-wheat
      • 2 Tbsp + 2 tsp Italian seasoning, dried
      • 2 cups Parmesan cheese, grated
      • 2 gal + 2 qt + 2 cups

         Zucchini, fresh, unpeeled, ¼" sliced*
        (gently wash zucchini under running water before cutting)
      • 2 cups Mayonnaise, reduced-fat

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 325 g Breadcrumbs, whole-wheat
        • - - Italian seasoning, dried
        • 3 oz Parmesan cheese, grated
        • 5 lbs

           Zucchini, fresh, unpeeled, ¼" sliced*
          (gently wash zucchini under running water before cutting)
        • 8 oz Mayonnaise, reduced-fat

        Measure

        • 3 sprays Nonstick cooking spray
        • 2¼ cups + 2 Tbsp Breadcrumbs, whole-wheat
        • 1 Tbsp + 1 tsp Italian seasoning, dried
        • 1 cup Parmesan cheese, grated
        • 1 gal + 1 qt + 1 cup

          Zucchini, fresh, unpeeled, ¼" sliced*
          (gently wash zucchini under running water before cutting)
        • 1 cup Mayonnaise, reduced-fat

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 650 g Breadcrumbs, whole-wheat
          • - - Italian seasoning, dried
          • 6 oz Parmesan cheese, grated
          • 10 lbs

            Zucchini, fresh, unpeeled, ¼" sliced*
            (gently wash zucchini under running water before cutting)
          • 1 lb Mayonnaise, reduced-fat

          Measure

          • 5 sprays Nonstick cooking spray
          • 1 qt + ¾ cup Breadcrumbs, whole-wheat
          • 2 Tbsp + 2 tsp Italian seasoning, dried
          • 2 cups Parmesan cheese, grated
          • 2 gal + 2 qt + 2 cups

             Zucchini, fresh, unpeeled, ¼" sliced*
            (gently wash zucchini under running water before cutting)
          • 2 cups Mayonnaise, reduced-fat

          Instructions

          • Wash hands with soap and water for at least 20 seconds.
          • Preheat oven to 400 °F.
          • Line sheet pans with foil or parchment paper and spray with nonstick cooking spray.
            For 25 servings, use 2 full sheet pans (18” x 26” x 1”) and 1 half sheet pan (18” x 13” x 1”).
            For 50 servings, use 5 full sheet pans (18” x 26” x 1”).
          • In a large bowl, combine breadcrumbs, Italian seasoning, and parmesan cheese. Stir.
          • In an extra-large bowl or a 4” steam table pan, combine zucchini rounds and mayonnaise. Stir until all rounds are coated.
          • Add breadcrumb mixture and stir until all rounds are coated.
          • Place zucchini rounds in a single layer on prepared baking sheet. Sprinkle any remaining breadcrumb mixture on top of zucchini rounds.
          • Bake until golden brown and crispy, about 30 minutes. Heat to 140 °F or higher for at least 15 seconds.
          • Serve ½ cup (4 oz server). Serve immediately, or keep warm at 140 °F or higher.

          Notes

          • Contains eggs (mayonnaise) and wheat (breadcrumbs). Breadcrumbs can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
          • Sesame can appear as an ingredient in foods where it might not be expected
            (breadcrumbs) and may be included in ingredient statements as “spice” or
            “flavoring.”
          • Can substitute regular breadcrumbs for whole-wheat breadcrumbs.
          • The symbol indicates the recipe is whole grain-rich.
          • Prepare recipe for same day service to maintain quality.

          Nutrition

          Serving: 0½ cup Parmesan Zucchini Chips | Calories: 92 | Total Carbohydrate: 12g | Protein: 4g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 217mg | Dietary Fiber: 1g | Total Sugars: 2g | Calcium: 66mg | Iron: 1mg