RECIPE DETAILS
Item ID: PF010
Serving Description: 1 boat is 1/2 of a zucchini
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: PF010
Serving Description: 1 boat is 1/2 of a zucchini
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Souce: Chef Ann Foundation Plant Forward
Zucchini yields 96%
1. Preheat oven to 350 degrees.
2. Wash and 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.
Preparation
1. Roast zucchini face up for 15 minutes.
2. Mix together mozzarella, ricotta, salt, garlic, basil, and chili powder.
3. Stuff each zucchini boat with 2oz. of the cheese and spice mixture.
4. Roast zucchini for another 10-15 minutes until cheese begins to melt.
5. While zucchini is roasting, heat tomato sauce in the oven or on stove top until 165 degrees is reached.
6. After roasting, top each zucchini with 1.5 ounces of sauce and 0.5 ounce of parmesan cheese.
7. Hold hot, uncovered above 140 degrees F. until service.
Serving
Serving = 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
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 2 | Calories: 222.06 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 30.66% | |
| Red Orange: 0 | Grains: 0 | Sodium: 625.35 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0 |
