Steamed Zucchini (Fresh)

Meal Component Contribution:
1/2 cup other vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Squash, Zucchini with Skin, Raw	10 pound(s)
Pepper, White, Ground, #337	1 teaspoon(s) + 3/8 teaspoon(s)
Onions, Chopped, Dehydrated, #278	2 tablespoon(s) + 2 teaspoon(s)

1.	Wash zucchini under cold running water. Drain. Slice zucchini.
2.	Place sliced zucchini in a solid steamtable pan. Add pepper and onion and steam until tender (about 4 minutes). CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process.
3.	Serve with a perforated 4 ounce spoodle or #8 perforated scoop per serving. Each portion provides 1/2 cup of other vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower.

Use commodity products when available.

Calories

Carbohydrates

3.02 g

Dietary Fiber

0.94 g

Protein

1.12 g

Sodium

7.30 mg

Total Fat

0.29 g

Sat. Fat

0.08 g

Trans Fat

0.00 g