Recipe selection is a four step process in my mind; 1. Regional popularity, 2. “Schoolifiability”, 3. Quality Food Production and 4. Speed of Service.
| INGREDIENTS | DIRECTIONS |
|---|---|
4 lbs 4 ounces Squash, zucchini ½ cup olive oil blend 2 tbsp paprika 2 tsp garlic powder 2 tsp onion powder ¼ tsp Cayenne pepper 2 tsp black pepper 2 tsp Thyme, dried leaves 2 tsp Oregano, dried leaves 5 ½ tsp salt |
1 Preheat convection oven to 400°F. 2 Using a vegetable brush, scrub zucchini under running water to remove sand and debris. 3 Cut zucchini in half, and then cut each half into quarters. Yield should be 8 sticks per zucchini. 4 If using sectionizer, cut zucchini in half or thirds, then using 4 wedge blade, cut into wedges. 5 In mixing bowl, whisk olive oil with paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano and salt. 6 Add zucchini sticks to bowl, and using a spatula, toss to coat evenly with oil spice mixture. 7 Place 3 lbs. of zucchini sticks in a single layer on each full size sheet pan. 8 Bake at 400°F for 12-15 minutes or until easily pierced with a fork. CCP: Cook to an internal temperature of 135°F or above. 9 Transfer roasted zucchini sticks to 2 inch full size steam table pans for service. 10 CCP: Hold and serve at 135°F or above. 11 Serve 6 sticks using tongs. |
Ingredients
Directions
Preheat convection oven to 400°F.
Using a vegetable brush, scrub zucchini under running water to remove sand and debris.
Cut zucchini in half, and then cut each half into quarters. Yield should be 8 sticks per zucchini.
If using sectionizer, cut zucchini in half or thirds, then using 4 wedge blade, cut into wedges.
In mixing bowl, whisk olive oil with paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano and salt.
Add zucchini sticks to bowl, and using a spatula, toss to coat evenly with oil spice mixture.
Place 3 lbs. of zucchini sticks in a single layer on each full size sheet pan.
Bake at 400°F for 12-15 minutes or until easily pierced with a fork. CCP: Cook to an internal temperature of 135°F or above.
Transfer roasted zucchini sticks to 2 inch full size steam table pans for service.
CCP: Hold and serve at 135°F or above.
Serve 6 sticks using tongs.
(Note: Serve 9 sticks using tongs if zucchini was cut into thirds).