SQUASH AND CARROT MEDLEY (FRESH)

Ingredients

Ingredient Weight Measure Issue
CARROTS,FRESH,SLICED 8 lbs 1 gal 3-1/8 qts 9-3/4 lbs
SQUASH,FRESH,SUMMER 13-1/2 lbs 14-1/4 lbs
SQUASH,ZUCCHINI,FRESH,JULIENNE 13-1/2 lbs 3 gal 1-5/8 qts 14-1/4 lbs
COOKING SPRAY,NONSTICK 3/4 oz 1 tbsp
GARLIC POWDER 1-5/8 oz 1/4 cup 1-2/3 tbsp
SALT 1 oz 1 tbsp
BASIL,DRIED,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
ONIONS,FRESH,CHOPPED 13-1/2 oz 2-3/8 cup 15 oz

Method

1 Wash and trim fresh vegetables.
2 Lightly spray steam-jacketed kettle with non-stick spray; add carrots; stir-fry carrots 5 minutes.
3 Add yellow squash, zucchini, garlic, salt, basil, and pepper; stir well; cover; cook 5 minutes; uncover; stir-cook 3 to 4 minutes or
until squash is tender-crisp. Do not overcook.
4 Transfer to serving pans; garnish with green onions. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for
service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
42 cal 9 g 2 g 0 g 0 mg 132 mg 38 mg

Portion

3/4 Cup

Yield

100


( categories: )