Recipe Source: YOGRT
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  • Serving Measure: 6X4 PIECE
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 6X4 or 8.7 oz weight
  • Nutrition Link: 80434
  • Food Category: Vegetarian
  • HACCP Process Category: SameDay


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

Recipe Instructions

  • Pre-Preparation Instructions:

    Sourced by Danone North America

    Summer squash yields 83%

    Wash and cut squash in half lengthwise and then slice in 1/4" thick slices

    Use 2" hotel pans, 4 pans per 96 servings with 13 lbs in each pan. 24 portions per pan.

  • Preparation Instructions:

    1. In a mixing bowl, combine yogurt, eggs, salt, pepper, spices and half the cheeses
    2. Preheat oven to 375 degrees
    3. Oil full hotel pan with 1/2 tablespoon oil.
    4. Place 1 cup of marinara at the bottom of the hotel pan and spread evenly
    5. Layer 2 lbs. of squash on top of marinara
    6. Spread 36 oz of the yogurt mix on top of squash
    7. Sprinkle 2 cups of mozz on top of yogurt mix
    8. Spread 2 cups of marinara on top of mozz
    9. Repeat steps 5-8
    10. Top with 2 lbs. of squash
    11. Sprinkle 1 cup of parm on top of squash
    12. Cover with parchment and foil and bake for 45 minutes
    13. Remove parchment and foil and bake another 15 minutes until golden brown and the vegetables are tender 14. Allow to rest for 20 minutes in the hot box before cutting

  • Serving Instructions:

    Cut pans 6X4 and serve 1 piece (8.7 oz weight) per student
    Can pair with garlic bread or dinner roll for grain component

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.625 Meat/Meat Alternative: 2 Calories: 253.54
Dark Green: 0 Milk: 0 Sat. Fat: 27.95%
Red Orange: 0.125 Grains: 0 Sodium: 802.28
Legumes: 0
Starchy: 0
Other: 0.5
Additional: 0

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