Source: MRS 2020
MRS: 1136.3 — Vegetables (1000s)

Steamed Zucchini-F2S (Fresh)

Meal Component Contribution:
½ cup other vegetable
Number of Portions: 50  Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service
Vegetables (Other)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Squash, Zucchini with Skin, Raw
10  pounds
Onions, Chopped, Dehydrated, #2738
2  tablespoons + 2  teaspoons
Margarine, Bulk, #1319
4  ounces
Pepper, White, Ground, #2720
1  teaspoon + 1/2 teaspoons
Salt, Table, #2219
1  teaspoon
DIRECTIONS

1.

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

2.

Slice the zucchini into ¼-inch thick slices.

3.

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 pa ns prior to seasoning and service.

To heat 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 for 10 -20 minutes.
  • Drain the water from the zucchini and transfer the zucchini to solid steamtable pan for seasoning and service.

CCP:  Heat to 135 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

Melt the margarine. Then add the pepper and salt to the melted margarine.

5.

Pour the margarine mixture over the zucchini. Mix the zucchini gently to combine it.

6.

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

CCP: Cover and hold for service at 135 degrees F or higher.

7.

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

CCP:  Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Production Notes

Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
32
Carbohydrates
3.01 g
Dietary Fiber
0.94 g
Protein
1.12 g
Sodium
72.27 mg
Total Fat
2.07 g
Sat. Fat
0.81 g
Trans Fat
0.00 g


Illustrated Presentation of Steamed Zucchini-F2S (Fresh)
1.

1 serving of Steamed Zucchini