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3.63 from 8 votes

Zucchini Sticks With Red Sauce USDA Recipe for Schools

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.
Course: Side Dish, vegetarian
Cuisine: Italian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer
50 Servings
Calories: 127

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

      -

      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

          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.

          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.

          Nutrition

          Serving: 2-3 zucchini sticks and 2 Tbsp tomato sauce. | Calories: 127 | Total Carbohydrate: 19g | Protein: 7g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 314mg | Dietary Fiber: 2g | Total Sugars: 4g | Vitamin D: 1IU | Calcium: 121mg | Iron: 1mg