PF010 - ZUCCHINI BOATS

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Recipe Source: PF
  • 100
  • 7.8
  • Serving Measure: OUNCES
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 7.8 OZ WEIGHT OR 1 "BOAT"
  • Nutrition Link: 80354
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: Complex

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Souce: Chef Ann Foundation Plant Forward

    Zucchini yields 96%

  • Preparation Instructions:

    1. Preheat over to 350 degrees.
    2. Cut zucchini in half down the middle lengthwise.
    3. Scoop out seeds and insides with a spoon, leaving about 1/2" rim. Discard the insides.
    4. Roast zucchini face up for 15 minutes.
    5. Mix together mozzarella, ricotta, salt, garlic, basil, and chili.
    6. Stuff each zucchini boat with 2 oz. of the cheese and spice mixture.
    7. Roast zucchini for another 10-15 minutes until cheese begins to melt.
    8. Heat sauce while zucchini is roasting.
    9. After roasting, top with 1.5 ounces of sauce and 0.5 ounce of parmesan cheese.

  • Serving Instructions:

    1 serving is 1 boat (1/2 of a zucchini stuffed with cheese and topped with sauce) or approximately 7.8 ounces total weight.

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.5 Meat/Meat Alternative: 2 Calories: 222.1
Dark Green: 0 Milk: 0 Sat. Fat: 30.65%
Red Orange: 0 Grains: 0 Sodium: 625.35
Legumes: 0
Starchy: 0
Other: 0.5
Additional: 0
PF010 - ZUCCHINI BOATS

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