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. |