A cheesy and delicious way to utilize summer squash in an “all-in-one” main dish!
This is a school food service recipe for summer squash, dairy and herbs.
Cooking and prep level: Intermediate.
- Prep Time1 hr 30 min
- Cook Time15 min
- Total Time1 hr 45 min
- Serving Size6.5 oz
- Energy258 cal
- HAACP Process2
- 6 lbs Pasta, medium shells, whole wheat & enriched flour blend
- 6 lbs 14 oz Chicken, diced/cooked USDA, thawed
- 3 lbs 2 oz Parmesan, fresh shredded
- 3 lbs 2 oz Mozzarella, non-fat
- 1 #10 can Tomatoes, diced USDA, not drained
- 9 lbs 9 oz Zucchini, fresh chopped or in matchsticks (you can mix any type of summer squash, see notes)
- 8 oz Olive Oil
- 8 oz Garlic, fresh minced
- 6 oz Parsley, fresh chopped
- 4 Tbsp Basil, dried
- 3 Tbsp Salt
- 2 Tbsp Black Pepper
- 12 oz Lemon Juice, fresh
Bring 20 qts. of water to boil in a tilt skillet or two large pots. Add pasta, cook until al dente, about 12 minutes. Drain. Set aside.
Drain any liquid from the thawed chicken.
In a tilt skillet, or rondeau, heat oil. Add squash, stir and cook for 3 minutes.
Add garlic, chicken, parsley, basil, salt, pepper and lemon juice. Stir and cook an additional 4 minutes.
Add canned tomatoes with juice. Simmer for 3 minutes.
CCP: Chicken should register an internal temperature of 165 F.
Add pasta to pan and gently toss until combined. Be sure to not over stir!
Place pasta in hotel pans, dividing evenly.
Combine mozzarella and shredded parmesan cheese. Sprinkle over pans, dividing equally.
CCP: Hold at a minimum of 135 F. Serve with a #5 scoop.
There are many types of summer squash including zucchini, yellow crook or straight neck, Zephyr (two-tone), Pattypan (flying saucer), Luffa (or Loofah), Cousa and round varieties including Green 8-Ball, Tatuma, and Gourmet Globe. Each variety has a slightly different flavor profile. Combining varieties of summer squash in your lunch recipe, and then displaying these fascinating veggies, is a great way to educate your students about the veggie they are tasting.
- 100 servings per container
- Serving Size6.5 oz
- Amount per serving
- % Daily Value*
- Total Fat8 g10.26%
- Saturated Fat3 g15%
- Trans Fat0 g
- Cholesterol38 mg12.67%
- Sodium363 mg15.78%
- Total Carbohydrate25.6 g9.31%
- Dietary Fiber4 g14.29%
- Total Sugars3 g
- Protein21 g42%