RECIPE DETAILS
Item ID: 1988983
Serving Size: 1 boat is 1/2 of a zucchini
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1988983
Serving Size: 1 boat is 1/2 of a zucchini
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
- Zucchini: 96%
Pre-Preparation
- Preheat oven to 350°F.
- Wash and cut the zucchini in half lengthwise.
- Scoop out the seeds and insides with a spoon, leaving about a 1/2-inch rim. Discard the insides.
Preparation
- Roast zucchini, cut side up, for 15 minutes.
- Mix together mozzarella, ricotta, salt, garlic, basil, and chili powder.
- Stuff each zucchini boat with 2 oz of the cheese-and-spice mixture.
- Roast zucchini for another 10–15 minutes, until the cheese begins to melt.
- While zucchini is roasting, heat the tomato sauce in the oven or on the stovetop until it reaches 165°F.
- After roasting, top each zucchini with 1.5 oz of sauce and 0.5 oz of parmesan cheese.
- Hold hot, uncovered, above 140°F until service.
Serving
Serving = 1 boat (half of a zucchini stuffed with cheese and topped with sauce), approximately 7.8 oz total weight.
Recipe Source: Chef Ann Foundation Plant Forward
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 | 0 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 | 199.69 kcal |
| Total Fat | 9.95 gm |
| Saturated Fat | 7.13 gm |
| Trans Fat | 0.00* gm |
| Sodium | 555.43 mg |
| Carbohydrates | 9.19 gm |
| Fiber | 2.17 gm |
| Sugars | 4.82 gm |
| Added Sugars | 0.00* gm |
