yELLOW SQUASH AND ZUCCHINI

YELLOW SQUASH
AND ZUCCHINI
RECIPES
Roasted Veggie Medley..............................26
Vegetable Lasagna.............................. 27-28
Mary’s Steamed Squash............................29
Summer Squash Slaw...............................30
Pasta Primavera.................................. 31-32
Roasted Veggie Sandwiches......................33
Crunchy Vegetable Wraps..........................34
| Yellow Squash and Zucchini |
YELLOW
SQUASH AND
ZUCCHINI
• Zucchini and other summer
squash taste best when picked
when they are between 5 and 8
inches long.
• One zucchini plant can produce
as many as 30 zukes.
• Summer squash have edible
skins and seeds.
• Summer squash include yellow
crookneck or straightneck,
pattypan and zucchini.
• Summer squash are picked when
they are still immature and tender
skinned.
• Summer squash are low in
calories and high in Vitamin C
and fiber.
• Summer squash grow to maturity
in just 40 to 50 days.
• Squash is native to the Americas
and the name is derived from
Native American words meaning
“green thing eaten green.”
• Zucchini was named by Italians;
the name means “small squash.”
| Yellow Squash and Zucchini |
ROASTED VEGGIE MEDLEY
Serving Size: ½ cup
Ingredients for 50 Servings
7 pounds any variety of summer squash, washed before chopping
3½ pounds raw broccoli florets, washed
1 pound fresh onions
1 pound fresh red bell peppers, rinsed well before chopping
½ cup olive oil, salad oil or cooking oil
1 teaspoon table salt
1 teaspoon ground black pepper
Cooking spray
Ingredients for 100 Servings
14 pounds any variety of summer squash,
washed before chopping
7 pounds raw broccoli florets, washed
2 pounds fresh onions
2 pounds fresh red bell peppers, rinsed well
before chopping
1 cup olive oil, salad oil or cooking oil
2 teaspoons table salt
2 teaspoons ground black pepper
Cooking spray
Directions
1. Chop summer squash into large chunks (do not slice thin).
2. Clean and cut broccoli into bite-size pieces. Set aside separately from other ingredients.
3. Peel and chop onions and red bell peppers into large pieces.
4. Toss summer squash, onions and red bell peppers with oil, salt and pepper and spread on sheet pans
coated with cooking spray. Roast in oven at 350 degrees for 10 to 15 minutes.
5. Steam broccoli for 4 minutes, then combine with roasted vegetables.
6. Portion into 4-inch hotel pans for serving.
7. Hold at 140 degrees F or higher.
Submitted by Amy Herrold, RD/LD, Edmond Public Schools, Edmond, OK.
Nutrition Analysis Per Serving
45
CALORIES
0.35 g
2.42 g
SATURATED TOTAL FAT
FAT
58 mg
5.19 g
SODIUM
CARBS
| 26. Yellow Squash and Zucchini |
No cholesterol | 1.99 grams dietary fiber | 1.90 grams protein | 900.8 IU Vitamin A
52.6 milligrams Vitamin C | 27.54 milligrams calcium | 0.57 milligrams iron
48.88 percent of calories from fat | 7.01 percent of calories from saturated fat
46.57 percent of calories from carbohydrates |
17.07 percent of calories from protein |
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VEGETABLE LASAGNA
Serving Size: 1 slice (3/4 cup vegetables, 2 ounces cheese and 1 serving grain/bread)
Ingredients for 50 Servings
45 uncooked lasagna noodles
¼ cup vegetable oil
1 pound fresh zucchini, washed and sliced
1 pound fresh yellow squash, washed and sliced
12 ounces fresh mushrooms, cleaned and sliced
1½ cups onions, chopped
2½ pounds fresh broccoli, washed and cut into pieces
1 can (No. 10 size) tomato sauce
3½ cups tomato paste
¼ cup dried oregano leaves
1¾ teaspoons garlic powder
8 pounds low-fat cottage cheese, drained
¼ cup dried parsley
2 teaspoons garlic salt*
8 ounces dry bread crumbs
½ cup grated Parmesan cheese
1 pound plus 14 ounces grated low-fat
mozzarella cheese
| 27. Yellow Squash and Zucchini |
Ingredients for 100 Servings
90 lasagna noodles, uncooked
½ cup vegetable oil
2 pounds fresh zucchini, washed and sliced
2 pounds fresh yellow squash, washed and sliced
1½ pounds fresh mushrooms, cleaned and sliced
3 cups chopped fresh onions
5 pounds fresh broccoli, washed and cut into pieces
2 cans (No. 10 size) tomato sauce
1 quart plus 3 cups tomato paste
½ cup dried oregano leaves
1 tablespoon plus ½ teaspoon garlic powder
16 pounds low-fat cottage cheese, drained
½ cup dried parsley
1 tablespoon plus 1 teaspoon garlic salt*
1 pound dry bread crumbs
1 cup grated Parmesan cheese
3 pounds plus 12 ounces grated low-fat
mozzarella cheese
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Directions
1. Heat the vegetable oil in a large pan. Add the zucchini,
yellow squash, mushrooms and onions. Saute for 3
minutes, until tender. Remove from heat and set aside.
2. Place broccoli in a steam pan and cook until tender.
Drain well and set aside.
3. Heat the tomato sauce and tomato paste in a large
saucepan. Add the oregano and garlic powder.
Simmer, uncovered, for 30 minutes.
4. Put 1 quart of tomato sauce mixture into each 2-inch
steam-table pan sprayed with nonstick spray. Add
the sautéed vegetables and broccoli to the remaining
tomato sauce mixture and stir to combine.
5. In a large bowl, combine the low-fat cottage cheese,
dried parsley and garlic salt and mix well.
6. Combine the Parmesan and mozzarella cheeses and
dry bread crumbs in another bowl.
7. Spread 1 quart of tomato sauce on the bottom of each
2-inch pan. Then layer in each pan: 7 lasagna noodles,
1 quart of cottage cheese mixture, 1 quart and 1 cup
of the tomato sauce with vegetables and 2¼ cups of
the Parmesan and mozzarella cheese mixture. Repeat
layers in same order.
8. Cover pans with foil and bake in a preheated
375-degree conventional oven for 50 minutes or in a
preheated 350-degree convection oven for 40 minutes.
9. Remove pans from oven and let set for 15 minutes
before serving.
10. Hold for hot service at 135 degrees or higher.
11. Cut each pan of lasagna into 25 portions.
12. Hold at 140 degrees F or higher.
*Reduce sodium by substituting garlic powder for garlic salt.
Submitted by Marilyn Williams, Child Nutrition Director, Morrison Public Schools, Morrison, OK.
Nutrition Analysis Per Serving
268
CALORIES
6.8 g
3.3 g
TOTAL FAT SATURATED
FAT
32 g
21 g
CARBS
PROTEIN
| 28. Yellow Squash and Zucchini |
1,017 milligrams sodium | 15 milligrams cholesterol
4 grams dietary fiber | 1,823 IU Vitamin A | 29 milligrams Vitamin C
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MARY’S STEAMED SUMMER
SQUASH
Serving Size: ¼ cup
Ingredients for 50 Servings
3 pounds yellow squash
3 pounds zucchini squash
1 large onion
2 tablespoons parsley
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
””
TESTIMONIAL
“Oklahoma was an early leader in the Farm to School movement
and remains a model for other states. Thanks to Farm to
School, students across the state are more actively engaged
in Oklahoma’s agricultural traditions while learning to make
healthy food choices and support local farmers. It is a win,
win, win program!”
Ingredients for 100 Servings
6 pounds fresh yellow squash
6 pounds fresh zucchini squash
2 large onions
¼ cup parsley
6 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
Chelsey Simpson, Membership and
Communications Associate,
National Farm to School Network,
www.farmtoschool.org
Directions
1. Clean squash by rinsing in water.
2. Cut yellow and zucchini squash into 2-inch chunks.
3. Slice onion into 3-inch strips.
4. Mix all ingredients in a 4-inch half-pan for 50 servings, 2 pans for 100 servings.
5. Steam vegetables until crisp-tender, about 10 minutes.
6. Hold at 140 degrees F or higher.
Note: Leftovers can be marinated in a little Italian dressing the second day and served cold.
Submitted by Deborah S Taylor, RD/LD, SNS, Director of Shawnee School Nutrition Services, Shawnee Public Schools, Shawnee, OK.
Nutrition Analysis Per Serving
9
CALORIES
0.14 g
0.04 g
NO
TOTAL FAT SATURATED TRANS FAT
FAT
50 mg
SODIUM
| 29. Yellow Squash and Zucchini |
No cholesterol | 0.6 gram dietary fiber | 1.86 grams carbohydrates
0.69 gram protein
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SUMMER SQUASH SLAW
Serving Size: ½ cup
Ingredients for 50 Servings
10 medium-size yellow summer squash, thoroughly
washed, julienned
10 medium-size zucchini squash (including skin)
thoroughly washed, julienned
5 medium-size (2¾ inches x 2½ inches) green bell
peppers, julienned after rinsing
1⅔ cups chopped onion
¾ cup canola oil
½ cup cider vinegar
¼ cup low-fat, no-cholesterol mayonnaise
⅛ cup raw agave nectar
2½ teaspoons dried dill weed
2½ teaspoons granulated garlic
1¼ teaspoons celery salt
1¼ teaspoons black pepper
Ingredients for 100 Servings
20 medium-size yellow summer squash, thoroughly
washed, julienned
20 medium-size zucchini squash (including skin),
thoroughly washed, julienned
10 medium-size green bell peppers,
julienned after rinsing
3⅓ cups chopped onion
1½ cups canola oil
1 cup cider vinegar
½ cup low-fat, no cholesterol mayonnaise
¼ cup raw agave nectar
1 tablespoon plus 2 teaspoons dried dill weed
1 tablespoon plus 2 teaspoons granulated garlic
2½ teaspoons celery salt
2½ teaspoons black pepper
Directions
1. In a large bowl, combine yellow and zucchini squash, green bell pepper and onion.
2. In a small bowl, combine remaining ingredients and mix well. Pour over squash mixture and toss to coat.
Cover and refrigerate.
3. Serve with a slotted spoon.
4. Use slaw within two days.
5. Hold at 41 degrees F or lower.
Submitted by Jeff Denton, Director of Child Nutrition at Ponca City Public Schools, Ponca City, OK.
Nutrition Analysis Per Serving
52
CALORIES
3.91 g
0.35 g
0.01 g 21.9 mg
TOTAL FAT SATURATED TRANS FAT
FAT
SODIUM
| 30. Yellow Squash and Zucchini |
No cholesterol | 4.03 grams carbohydrates | 1.19 grams dietary fiber
1.15 grams protein | 18.40 milligrams calcium | 0.38 milligrams iron
204.25 IU Vitamin A | 23.69 milligrams Vitamin C
67.16 percent of calories from total fat | 5.98 percent of calories from saturated fat
0.23 percent of calories from trans fat | 30.77 percent of calories from carbohydrates
8.78 percent of calories from protein
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PASTA PRIMAVERA
Serving Size: 1 cup pasta, ½ cup vegetables and ½ cup sauce
Ingredients for 50 Servings
1¼ pounds butter
3 cups flour
2 gallons non-fat skim milk
2 teaspoons white pepper
4 bay leaves
1 tablespoon garlic powder
12 pounds fettuccini or whole-grain pasta
4 pounds fresh broccoli, cleaned and cut into
bite-size pieces (frozen broccoli can be substituted)
4 pounds fresh cauliflower, cleaned and cut into
bite-size pieces (frozen cauliflower can be substituted)
4 pounds fresh carrots, cleaned and sliced into coins
(frozen carrots can be substituted)
4 pounds fresh zucchini, sliced into ½ x 2-inch strips
2 pounds frozen peas
2 pounds grated fresh Parmesan cheese
2 tablespoons lemon juice
Ingredients for 100 Servings
2½ pounds butter
6 cups flour
4 gallons non-fat skim milk
1 tablespoon plus 1 teaspoon white pepper
8 bay leaves
2 tablespoons garlic powder
24 pounds fettuccini or whole-wheat pasta
8 pounds fresh broccoli, cleaned and cut into
bite-size pieces (frozen can be substituted)
8 pounds fresh cauliflower, cleaned and cut into
bite-size pieces (frozen can be substituted)
8 pounds fresh carrots, cleaned and cut into coins
(frozen can be substituted)
8 pounds fresh zucchini, cleaned and sliced
into ½ x 2-inch strips
4 pounds frozen peas,
4 pounds grated fresh Parmesan cheese
¼ cup lemon juice
| 31. Yellow Squash and Zucchini |
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Directions
1. For the sauce, melt butter over medium heat in large saucepan or kettle. Add flour to melted butter and whisk over
medium heat, making a roux. Whisk roux continuously for about 5 minutes. Do not let flour turn brown.
2. Slowly whisk milk into roux and continue whisking until fully incorporated. Add white pepper, bay leaves and garlic
powder and cook the white sauce on medium heat.
3. Boil water for pasta and cook to al dente.
4. Steam broccoli, cauliflower and carrots until they are bright and crisp texture.
5. Steam zucchini and peas just until heated through.
6. Drain cooked pasta and place in hotel pan or pans sprayed
with nonstick spray. Hold in a 200-degree oven.
7. Place steamed vegetables in hot pan or pans
sprayed with nonstick spray and hold in
200-degree oven.
8. Add lemon juice and ¾ of the total
amount of Parmesan cheese to white
sauce and remove from heat.
9. To serve, place 1 cup pasta on
each plate, top with ½ cup
vegetables and finish with
½ cup cheese sauce.
Garnish with remaining
grated cheese.
10. Hold at 140 degrees F
or higher.
The recipe also can be layered
in hotel pans coated generously
with nonstick spray and held in a
200-degree oven until ready to serve.
Just before serving, sprinkle with
remaining Parmesan cheese.
Sources: Produce for Better Health Foundation, Polyp Prevention Trial, Team Nutrition, U.S. Department of Agriculture and http://healthymeals.nal.usda.gov.
Nutrition Analysis Per Serving
466
CALORIES
15.7 g
9.5 g
TOTAL FAT SATURATED
FAT
361.4 mg
6.5 g
SODIUM
DIETARY
FIBER
| 32. Yellow Squash and Zucchini |
58.1 grams carbohydrates | 42 milligrams cholesterol | 24.3 grams protein
2.6 milligrams iron | 418.6 milligrams calcium | 7,087 IU Vitamin A
60.7 milligrams Vitamin C
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ROASTED VEGGIE SANDWICHES
Serving Size: 1 Sandwich
Ingredients for 50 Servings
12½ small zucchini squash
12½ small yellow squash
12½ large red bell peppers
12½ medium-size red onions
37 cloves garlic, minced
3 cups fat-free mayonnaise
¾ cup lemon juice
1½ cups olive oil or as needed for roasting
50 slices focaccia bread, cut in half
3 cups crumbled feta cheese
Ingredients for 100 Servings
25 small zucchini squash
25 small yellow squash
25 large red bell peppers
25 medium-size red onions
75 cloves garlic, minced
6 cups fat-free mayonnaise
1½ cups lemon juice
3 cups olive oil or as needed for roasting
100 slices focaccia bread, cut in half
6 cups crumbled feta cheese
Directions
1. Wash zucchini, yellow squash and red bell peppers. Trim off ends. Remove seeds and membranes of peppers.
2. Slice the zucchini, yellow squash and peppers into thin slices. Slice pepper rings in half. Dice onions.
3. Mince the cloves of garlic.
4. Mix mayonnaise, minced garlic and lemon juice in a bowl. Set aside.
5. Preheat oven to 450 degrees. Brush vegetables completely with olive oil and place on large baking sheets.
Roast for 7 to 8 minutes, turn vegetables and roast another 5 minutes or until tender. Remove vegetables from
oven and set aside.
6. Spread about 2 teaspoons of the mayonnaise mixture on the bottom of each slice of bread and sprinkle with
a teaspoon of crumbled feta cheese. Place slices of roasted yellow squash, zucchini squash, onion and bell
pepper on each prepared slice of focaccia then add top slices of focaccia. Serve immediately.
7. Hold at 140 degrees F or higher.
Note: A low-fat or regular mayonnaise can be substituted for the fat-free variety, but it will change the nutritional
Submitted by Yeon-Ho Shin, Graduate Assistant, University Dining Services and PhD student in Hospitality Administration, and Terry Baker,
Director, University Dining Services, Oklahoma State University, Stillwater, OK.
Nutrition Analysis Per Serving
176
CALORIES
9.7 g
2.5 g
TOTAL FAT SATURATED
FAT
336 mg 9.5 mg
SODIUM CHOLESTEROL
| 33. Yellow Squash and Zucchini |
No trans fat
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CRUNCHY VEGETABLE WRAPS
Serving Size: ½ Wrap
Ingredients for 50 Servings
2 tablespoons ranch salad dressing and seasoning mix
2⅓ cups fat-free cream cheese, softened
3 cups broccoli, washed and chopped
3 cups carrots, washed, chopped and grated
3 cups zucchini squash, washed and cut into small strips
3 cups yellow squash, washed and cut into small strips
6 cups diced tomatoes, washed before cutting
1½ cups washed, seeded and diced green bell pepper
1½ cups washed and finely chopped chives
25 (12-inch) tortillas, spinach or whole wheat
Ingredients for 100 Servings
¼ cup ranch salad dressing and seasoning mix
4⅔ cups fat-free cream cheese, softened
6 cups broccoli, washed and chopped
6 cups carrots, washed, chopped and grated
6 cups zucchini squash, washed and cut into small strips
6 cups yellow squash, washed and cut into small strips
12 cups diced tomato, washed before cutting
3 cups washed, seeded and diced green bell pepper
3 cups washed, dried and finely chopped chives
50 (12-inch) tortillas, spinach or whole wheat
1.
2.
3.
4.
5.
TESTIMONIAL
“Oklahoma’s Farm to School Program is a real asset in our five-state
Southwest Region. The Oklahoma Farm to School concept benefits
many local farmers and numerous school children in the state. It is
a pleasure learning about – and working with – Oklahoma’s Farm to
School Program, and we at the USDA, Food and Nutrition Service,
Southwest Region, wish all the best for Oklahoma’s continued
success in its Farm to School endeavors.”
Rosa Coronado, Regional Director, Special Nutrition Programs,
U.S. Department of Agriculture Food and Nutrition Service,
Southwest Region, Dallas, Texas
Directions
In a large bowl, stir ranch seasoning into cream cheese; chill.
Prepare vegetables. Steam broccoli.
Spread cream cheese onto flour tortillas, staying 1-inch from edge.
Place vegetables on top of cream cheese layer and roll tortilla tight. Slice each tortilla in half.
Serve immediately or refrigerate until ready to serve.
6. Hold at 41 degrees F or lower.
Adapted from a recipe created by the Connecticut Food Policy Council and Fruits and Veggies More Matters.
Nutrition Analysis Per Serving
130
CALORIES
2.5 g
0.09 g
NO
TOTAL FAT SATURATED TRANS FAT
FAT
220 mg
SODIUM
| 34. Yellow Squash and Zucchini |
1 milligram cholesterol | 2.62 grams dietary fiber | 13.9 grams carbohydrates
4.32 grams protein
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NOTES
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Susan Bergen, owner Pea
ch Crest Farm, holding fres
hly harvested cabbage,
Stratford, OK.
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| 35. Notes |
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