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Squash Casserole USDA Recipe for Child Care Centers

Looking for ways to vary your vegetables? This easy casserole is a great way to try summer squash.
CACFP CREDITING INFORMATION
1 piece provides ¹⁄2 oz equivalent meat alternate and ¹⁄4 cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
Prep Time20 minutes
Cook Time50 minutes
Course: Side Dish, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer
25 Servings
Calories: 45

Ingredients

25 Servings

    Weight

    • - - Nonstick cooking spray
    • 14¹⁄2 oz *Onions, fresh, peeled, ¹⁄4" diced
    • 14¹⁄2 oz *Zucchini, fresh, unpeeled, grated
    • 14¹⁄2 oz *Yellow squash, fresh, unpeeled, grated
    • - - Parsley, dried
    • - - Oregano, dried
    • - - Salt, table
    • - - Black pepper, ground
    • - - Egg, large, whole
    • - - Milk, fat-free (skim)
    • 5 oz Sharp cheddar cheese, reduced-fat, shredded

    Measure

    • 1 spray Nonstick cooking spray
    • 3¹⁄8 cups *Onions, fresh, peeled, ¹⁄4" diced
    • 1 qt *Zucchini, fresh, unpeeled, grated
    • 1 qt *Yellow squash, fresh, unpeeled, grated
    • 2 tsp Parsley, dried
    • 2 tsp Oregano, dried
    • ¹⁄2 tsp Salt, table
    • ¹⁄2 tsp Black pepper, ground
    • 4 each Egg, large, whole
    • ¹⁄2 cup Milk, fat-free (skim)
    • - - Sharp cheddar cheese, reduced-fat, shredded

    50 Servings

      Weight

      • - - Nonstick cooking spray
      • 1 lb 13 oz *Onions, fresh, peeled, ¼" diced
      • 1 lb 13 oz *Zucchini, fresh, unpeeled, grated
      • 1 lb 13 oz *Yellow squash, fresh, unpeeled, grated
      • - - Parsley, dried
      • - - Oregano, dried
      • - - Salt, table
      • - - Black pepper, ground
      • - - Egg, large, whole
      • - - Milk, fat-free (skim)
      • 10 oz Sharp cheddar cheese, reduced-fat, shredded

      Measure

      • 1 spray Nonstick cooking spray
      • 1 qt 2¼ cups *Onions, fresh, peeled, ¼" diced
      • 2 qt *Zucchini, fresh, unpeeled, grated
      • 2 qt *Yellow squash, fresh, unpeeled, grated
      • 1 Tbsp 1 tsp Parsley, dried
      • 1 Tbsp 1 tsp Oregano, dried
      • 1 tsp Salt, table
      • 1 tsp Black pepper, ground
      • 8 each Egg, large, whole
      • 1 cup Milk, fat-free (skim)
      • - - Sharp cheddar cheese, reduced-fat, shredded

      -

      25 Servings

        Weight

        • - - Nonstick cooking spray
        • 14¹⁄2 oz *Onions, fresh, peeled, ¹⁄4" diced
        • 14¹⁄2 oz *Zucchini, fresh, unpeeled, grated
        • 14¹⁄2 oz *Yellow squash, fresh, unpeeled, grated
        • - - Parsley, dried
        • - - Oregano, dried
        • - - Salt, table
        • - - Black pepper, ground
        • - - Egg, large, whole
        • - - Milk, fat-free (skim)
        • 5 oz Sharp cheddar cheese, reduced-fat, shredded

        Measure

        • 1 spray Nonstick cooking spray
        • 3¹⁄8 cups *Onions, fresh, peeled, ¹⁄4" diced
        • 1 qt *Zucchini, fresh, unpeeled, grated
        • 1 qt *Yellow squash, fresh, unpeeled, grated
        • 2 tsp Parsley, dried
        • 2 tsp Oregano, dried
        • ¹⁄2 tsp Salt, table
        • ¹⁄2 tsp Black pepper, ground
        • 4 each Egg, large, whole
        • ¹⁄2 cup Milk, fat-free (skim)
        • - - Sharp cheddar cheese, reduced-fat, shredded

        50 Servings

          Weight

          • - - Nonstick cooking spray
          • 1 lb 13 oz *Onions, fresh, peeled, ¼" diced
          • 1 lb 13 oz *Zucchini, fresh, unpeeled, grated
          • 1 lb 13 oz *Yellow squash, fresh, unpeeled, grated
          • - - Parsley, dried
          • - - Oregano, dried
          • - - Salt, table
          • - - Black pepper, ground
          • - - Egg, large, whole
          • - - Milk, fat-free (skim)
          • 10 oz Sharp cheddar cheese, reduced-fat, shredded

          Measure

          • 1 spray Nonstick cooking spray
          • 1 qt 2¼ cups *Onions, fresh, peeled, ¼" diced
          • 2 qt *Zucchini, fresh, unpeeled, grated
          • 2 qt *Yellow squash, fresh, unpeeled, grated
          • 1 Tbsp 1 tsp Parsley, dried
          • 1 Tbsp 1 tsp Oregano, dried
          • 1 tsp Salt, table
          • 1 tsp Black pepper, ground
          • 8 each Egg, large, whole
          • 1 cup Milk, fat-free (skim)
          • - - Sharp cheddar cheese, reduced-fat, shredded

          Instructions

          • Preheat oven to 400 °F.
          • Lightly coat steam table pan with nonstick cooking spray. Set aside.
            For 25 servings, use 1 half pan (10³⁄8” x 12³⁄4” x 4”).
            For 50 servings, use 1 full pan (12” x 20” x 4”).
          • Spray an extra-large skillet or tilting skillet with non-stick cooking spray and heat over medium–high heat.
          • Add onions and sauté for 5 minutes or until soft. Stir frequently.
          • Add zucchini and yellow squash. Sauté for 10 minutes. Stir frequently.
          • Add parsley, oregano, salt, and pepper and stir. Continue cooking until zucchini and yellow squash begin to lightly brown, about 7–10 minutes. Remove from heat.
          • In a medium bowl whisk egg and milk together.
          • Place sautéed vegetables in baking dish. Top with egg and milk mixture and lightly stir, keeping vegetables evenly distributed on the bottom of the pan. Sprinkle cheese evenly on top of mixture. Bake uncovered for 25 minutes.
            Critical Control Point: Heat to 160 °F or higher for at least 15 seconds.
          • For 25 servings, cut each pan 5 x 5 (25 pieces).
            For 50 servings, cut full pan 5 x 10 (50 pieces).
          • Serve 1 piece.
            Critical Control Point: Hold at 140 °F or higher.

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

          Nutrition

          Serving: 1piece | Calories: 45 | Total Carbohydrate: 3g | Protein: 3g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 70mg | Dietary Fiber: 1g | Total Sugars: 2g | Calcium: 76mg | Iron: 0mg