Yellow and Zucchini Squash

Crunchy Vegetable Wraps

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Crunchy Vegetable Wraps

Serving Size: 1/2 Wrap

Ingredients

50 Servings
2 tablespoons ranch salad dressing and seasoning mix
2 1/3 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
1 1/2 cups washed, seeded and diced green bell pepper
1 1/2 cups washed and finely chopped chives
25 (12-inch) tortillas, spinach or whole wheat
100 Servings
1/4 cup ranch salad dressing and seasoning mix
4 2/3 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

Directions

  1. In a large bowl, stir ranch seasoning into cream cheese; chill.
  2. Prepare vegetables. Steam broccoli.
  3. Spread cream cheese onto flour tortillas, staying 1-inch from edge.
  4. Place vegetables on top of cream cheese layer and roll tortilla tight. Slice each tortilla in half.
  5. Serve immediately or refrigerate until ready to serve.
  6. Hold at 41 degrees F or lower.

Notes

Adapted from a recipe created by the Connecticut Food Policy Council and Fruits and Veggies More Matters.

https://www.kidchenexpedition.com/crunchy-vegetable-wraps/

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Roasted Veggie Sandwiches

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Roasted Veggie Sandwiches

Serving Size: 1 Sandwich

Ingredients

50 Servings
12 1/2 small zucchini squash
12 1/2 small yellow squash
12 1/2 large red bell peppers
12 1/2 medium-size red onions
37 cloves garlic, minced
3 cups fat-free mayonnaise
3/4 cup lemon juice
1 1/2 cups olive oil or as needed for roasting
50 slices focaccia bread, cut in half
3 cups crumbled feta cheese
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
1 1/2 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.
  8. Note: A low-fat or regular mayonnaise can be substituted for the fat-free variety, but it will change the nutritional information.

Notes

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.

https://www.kidchenexpedition.com/roasted-veggie-sandwiches/

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Pasta Primavera

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Pasta Primavera

Serving Size: 1 cup pasta, 1/2 cup vegetables and 1/2 cup sauce

Pasta Primavera

Ingredients

50 Servings
1 1/4 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 1/2 x 2-inch strips
2 pounds frozen peas
2 pounds grated fresh Parmesan cheese
2 tablespoons lemon juice
100 Servings
2 1/2 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 1/2 x 2-inch strips
4 pounds frozen peas
4 pounds grated fresh Parmesan cheese
1/4 cup lemon juice

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 3/4 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 1/2 cup vegetables and finish with 1/2 cup cheese sauce. Garnish with remaining grated cheese.
  10. Hold at 140 degrees F or higher.
  11. 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.

Notes

Sources: Produce for Better Health Foundation, Polyp Prevention Trial, Team Nutrition, U.S. Department of Agriculture and http://healthymeals.nal.usda.gov.

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Summer Squash Slaw

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Summer Squash Slaw

Serving Size: 1/2 Cup

Ingredients

50 Servings
10 medium-size yellow summer squash, thoroughly washed, julienned
10 medium-size zucchini squash (including skin) thoroughly washed, julienned
5 medium-size (2 3/4 inches x 2 1/2 inches) green bell peppers, julienned after rinsing
1 2/3 cups chopped onion
3/4 cup canola oil
1/2 cup cider vinegar
1/4 cup low-fat, no-cholesterol mayonnaise
1/8 cup raw agave nectar
2 1/2 teaspoons dried dill weed
2 1/2 teaspoons granulated garlic
1 1/4 teaspoons celery salt
1 1/4 teaspoons black pepper
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
3 1/3 cups chopped onion
1 1/2 cups canola oil
1 cup cider vinegar
1/2 cup low-fat, no cholesterol mayonnaise
1/4 cup raw agave nectar
1 tablespoon plus 2 teaspoons dried dill weed
1 tablespoon plus 2 teaspoons granulated garlic
2 1/2 teaspoons celery salt
2 1/2 teaspoons black pepper

Directions

  1. In a large bowl, combine yellow 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.

Notes

Submitted by Jeff Denton, Director of Child Nutrition at Ponca City Public Schools, Ponca City, OK

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Facts about summer squash slaw

Mary’s Steamed Summer Squash

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Mary’s Steamed Summer Squash

Serving Size: 1/4 Cup

Ingredients

50 Servings
3 pounds yellow squash
3 pounds zucchini squash
1 large onion
2 tablespoons parsley
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
100 Servings
6 pounds fresh yellow squash
6 pounds fresh zucchini squash
2 large onions
1/4 cup parsley
6 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper

Directions

  1. Clean squash by rinsing in water.
  2. Cut yellow zucchini squash into 2-inch chunks.
  3. Slice onion into 3-inch strips.
  4. Mix all vegetables 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.
  7. Note: Leftovers can be marinated in a little Italian dressing the second day and served cold.

Notes

Submitted by Deborah S Taylor, RD/LD, SNS, Director of Shawnee School Nutrition Services, Shawnee Public Schools, Shawnee, OK.

https://www.kidchenexpedition.com/marys-steamed-summer-squash/

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Facts about Marys Steamed Summer Squash