RECIPE DETAILS
Item ID: 1989030
Serving Size: 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 Size: 1 Piece (8.7 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Summer squash: 83%
Pre-Preparation
- Wash and cut squash in half lengthwise, then slice into 1/4 inch slices.
- Preheat oven to 375°F.
-
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).
- Refrigerate all tomato products for at least 3 hours before making the sauce.
- Combine all ingredients in a large container, in batches if needed.
- Blend thoroughly with a burr mixer.
Preparation
- In a mixing bowl, combine yogurt, eggs, salt (second amount), pepper (second amount), spices (second amounts), and half the cheese amounts.
- Oil (second amount) hotel pans with 1/2 tablespoon of oil per pan.
- Place 1 cup of marinara in the bottom of each hotel pan and spread evenly.
- Layer 2 pounds of squash per pan on top of the marinara.
- Spread 36 ounces of the yogurt mix per pan on top of the squash.
- Sprinkle 2 cups of mozzarella per pan on top of the yogurt mix.
- Spread 2 cups of marinara per pan on top of the mozzarella.
- Repeat steps 4 through 7 for each pan.
- Top each pan with 2 pounds of squash.
- Sprinkle 1 cup parmesan per pan on top of the squash.
- Cover with parchment and foil and bake at 375 °F for 45 minutes.
- Remove parchment and foil and bake another 15 minutes, until golden brown and vegetables are tender.
- Allow to rest for 20 minutes in the hot box before cutting.
- Cut pans 6x4 to create 24 pieces per pan.
- 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
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅛ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | ½ cups |
| Vegetables, Additional | 0 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 |
