Steamed Zucchini-F2S (Fresh)

Rinse the zucchini under cold, running water, then drain them thoroughly.

Slice the zucchini into ¼-inch thick slices.

Cooking instructions
To steam zucchini:

• Place no more than 5 pounds of zucchini in perforated steamtable pans. Sprinkle dried onions on top of the zucchini.
• Steam for 5 minutes.
• Place the zucchini in solid steamtable pans for seasoning and service.
• If using solid steamtable pans to steam, drain liquids from pans prior to seasoning and service.

To cook zucchini:

• Place the zucchini and dried onions in a braising pan, steam jacketed kettle or stockpot.
• Cover the zucchini with water and bring the water to a boil.
• Decrease the heat to a simmer and cook the zucchini for 10 -15 minutes.
• Drain the water from the zucchini and transfer the zucchini to solid steamtable pans for seasoning and service.

Melt the margarine. Then add the pepper and salt to the melted margarine and stir the mixture well to combine.

Evenly distribute the margarine mixture evenly over the zucchini. Mix the zucchini gently to combine it and avoid breaking the zucchini.

Serve the zucchini immediately or cover it and place the zucchini in a warmer until ready for service.

Portion ½ cup zucchini with a 4 ounce perforated spoodle or #8 perforated scoop for serving. Each portion provides ½ cup serving of other vegetable.