Illinois Harvest of the Month

Roasted Parmesan Lemon Zucchini

Roasted Parmesan and Lemon Zucchini

What a wonderful way to get your students to gobble up one of summers most prolific veggies!
This is a food service and CACFP fall / summer recipe for summer squash.
Cooking and prep level: Basic.  

 

  • Prep Time40 min
  • Cook Time25 min
  • Total Time1 hr 5 min
  • Yield100
  • Serving Size1/2 cup
  • Energy51 cal
  • HAACP Process2 same day service
  • USDA Meal Components
    • 1/2 cup other vegetable
  • Diet
    • Vegetarian

Ingredients

  • 17 lbs Zucchini, fresh
  • 1 cup Olive or Canola Oil
  • ⅓ cup Lemon Juice, fresh
  • 3 Tbsps Lemon Zest, grated (optional)
  • 3 Tbsps Thyme, dried leaves
  • 1 tsp Salt
  • 1 t Black Pepper, ground
  • 1 lb Parmesan Cheese, fresh, grated

Method

1

CCP: Preheat oven: Convection 375 F, Conventional 400 F
CCP: Hold at 140 F.

2

Slice washed zucchini into ⅓ inch rounds or half rounds.

3

In a large bowl, combine oil, lemon juice, spices, and Parmesan. Taste for seasonings, and add more lemon if needed. Add lemon zest.

4

Slowly pour dressing into zucchini, tossing to coat. Set aside for 15 minutes.
Cover sheet pans with parchment paper.

5

Toss zucchini to redistribute dressing. Place zucchini on pans in a single layer.
CCP: Bake until golden and internal temp registers 140 F for 15 seconds, approx. 25 minutes.

6

CCP: Hold at minimum 140 F through service.

Italians are thought to have bred modern zucchini from the squash they picked up in colonial America. “Zucca” is actually the Italian word for squash. That’s why you’ll see zucchini referred to as “Italian squash” in some recipes.

Summer squash has been around for quite some time. The crop dates back to 5500 B.C. where it was integral in the diets of people living in Central America and South America, according to the University of Arizona Cooperative Extension.

FYI, if you’re in Europe, it may appear on menus as “courgette” the French word for Zucchini!
(Excerpt from health.com)

  • Nutrition Facts

  • 100 servings per container
  • Serving Size1/2 cup
  • Amount per serving
  • Calories51
  • % Daily Value*
  • Total Fat3.6 g4.62%
  • Trans Fat0 g
  • Cholesterol3.9 mg1.3%
  • Sodium99.5 mg4.33%
  • Total Carbohydrate2.9 g1.05%
  • Dietary Fiber0.9 g3.21%
  • Total Sugars1.4 g
  • Protein2.7 g5.4%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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