Zucchini, Roasted

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	3 oz	Elementary	12 Tbsp	Elementary	N/A
Secondary	3 oz	Secondary	12 Tbsp	Secondary	N/A

Recipe Total Yield
Volume	3 gal
Weight	14 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	0	0.75
Secondary	0	0	0.75

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Zucchini	Cut into 1/4-inch half moons	25.59 lb	24 lb	6 gal
Vegetable Oil		8 Tbsp	4 oz	8 Tbsp
Red Pepper Flakes, Crushed		0.5 oz	0.5 oz	1 Tbsp
Salt, Kosher		1.75 oz	1.75 oz	3 Tbsp
Black Pepper, Ground		0.23 oz	0.23 oz	1 Tbsp

In a large mixing bowl, toss zucchini with vegetable oil, red pepper flakes, salt and pepper. Mix thoroughly.
Spread zucchini on parchment lined sheet trays in a single layer. Do not overcrowd the trays.
Roast in a 350F convection oven with fan on high.
Check zucchini after 20 minutes.
Continue roasting for 5-10 minutes if necessary, until zucchini is slightly caramelized and tender.
Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
Reheat, covered, in a 350 degree oven to 165 degrees.