Zucchini, Roasted

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3 ozElementary12 TbspElementaryN/A
Secondary3 ozSecondary12 TbspSecondaryN/A
Recipe Total Yield
Volume3 gal
Weight14 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000.75
Secondary000.75
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
ZucchiniCut into 1/4-inch half moons25.59 lb24 lb6 gal
Vegetable Oil8 Tbsp4 oz8 Tbsp
Red Pepper Flakes, Crushed0.5 oz0.5 oz1 Tbsp
Salt, Kosher1.75 oz1.75 oz3 Tbsp
Black Pepper, Ground0.23 oz0.23 oz1 Tbsp

Method

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

Serving Guidelines

Weight Per Pan:8 lb
Elementary Serving Utensil:6 oz. spoodle
Secondary Serving Utensil:6 oz. spoodle
Elementary Cost per Serving:$0.51
Secondary Cost per Serving:$0.51