RECIPE DETAILS
Item ID: 1989030
Serving Description: 1 Piece (8.7 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1989030
Serving Description: 1 Piece (8.7 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Summer squash: 83%
Pre-Preparation
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Wash and cut squash in half lengthwise, then slice into 1/4 inch slices.
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Preheat oven to 375°F.
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Prepare the homemade red sauce (gather): diced tomatoes, tomato paste, olive-canola oil (first amount), whole peeled garlic, parsley, thyme, basil (first amount), oregano (first amount), kosher salt (first amount), black pepper (first amount).
a. Refrigerate all tomato products for at least 3 hours before making the sauce.
b. Combine all ingredients in a large container, in batches if needed.
c. Blend thoroughly with a burr mixer.
Preparation
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In a mixing bowl, combine yogurt, eggs, salt (second amount), pepper (second amount), spices (second amounts), and half the cheese amounts.
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Oil (second amount) hotel pans with 1/2 tablespoon of oil per pan.
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Place 1 cup of marinara in the bottom of each hotel pan and spread evenly.
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Layer 2 pounds of squash per pan on top of the marinara.
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Spread 36 ounces of the yogurt mix per pan on top of the squash.
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Sprinkle 2 cups of mozzarella per pan on top of the yogurt mix.
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Spread 2 cups of marinara per pan on top of the mozzarella.
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Repeat steps 4 through 7 for each pan.
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Top each pan with 2 pounds of squash.
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Sprinkle 1 cup parmesan per pan on top of the squash.
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Cover with parchment and foil and bake at 375 °F for 45 minutes.
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Remove parchment and foil and bake another 15 minutes, until golden brown and vegetables are tender.
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Allow to rest for 20 minutes in the hot box before cutting.
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Cut pans 6x4 to create 24 pieces per pan.
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Hold covered in a hot box above 140°F until service.
Serving
Serving = 1 piece (8.7 oz)
Suggestion: Pair with garlic bread or a dinner roll for the grain component.
Recipe Source: Sourced by Danone North America
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.125 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0.5 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 232.33 kcal |
| Total Fat | 11.06 gm |
| Saturated Fat | 7.70 gm |
| Trans Fat | 0.00* gm |
| Sodium | 632.73 mg |
| Carbohydrates | 9.63 gm |
| Fiber | 2.32 gm |
| Sugars | 6.41 gm |
| Added Sugars | 0.00* gm |
