YELLOW SQUASH AND ZUCCHINI

YELLOW SQUASH AND ZUCCHINI RECIPES Roasted Veggie Medley...26 Vegetable Lasagna... 27-28 Mary s Steamed Squash...29 Summer Squash Slaw...30 Pasta Primavera... 31-32 Roasted Veggie Sandwiches...33 Crunchy Vegetable Wraps...34 Yellow Squash and Zucchini

YELLOW SQUASH AND ZUCCHINI Zucchini and other summer squash taste best when picked when they are between 5 and 8 inches long. One zucchini plant can produce as many as 30 zukes. Summer squash have edible skins and seeds. Summer squash include yellow crookneck or straightneck, pattypan and zucchini. Summer squash are picked when they are still immature and tender skinned. Summer squash are low in calories and high in Vitamin C and fiber. Summer squash grow to maturity in just 40 to 50 days. Squash is native to the Americas and the name is derived from Native American words meaning green thing eaten green. Zucchini was named by Italians; the name means small squash. Yellow Squash and Zucchini

ROASTED VEGGIE MEDLEY Serving Size: ½ cup 7 pounds any variety of summer squash, washed before chopping 3½ pounds raw broccoli florets, washed 1 pound fresh onions 1 pound fresh red bell peppers, rinsed well before chopping ½ cup olive oil, salad oil or cooking oil 1 teaspoon table salt 1 teaspoon ground black pepper Cooking spray 14 pounds any variety of summer squash, washed before chopping 7 pounds raw broccoli florets, washed 2 pounds fresh onions 2 pounds fresh red bell peppers, rinsed well before chopping 1 cup olive oil, salad oil or cooking oil 2 teaspoons table salt 2 teaspoons ground black pepper Cooking spray Directions 1. Chop summer squash into large chunks (do not slice thin). 2. Clean and cut broccoli into bite-size pieces. Set aside separately from other ingredients. 3. Peel and chop onions and red bell peppers into large pieces. 4. Toss summer squash, onions and red bell peppers with oil, salt and pepper and spread on sheet pans coated with cooking spray. Roast in oven at 350 degrees for 10 to 15 minutes. 5. Steam broccoli for 4 minutes, then combine with roasted vegetables. 6. Portion into 4-inch hotel pans for serving. 7. Hold at 140 degrees F or higher. Submitted by Amy Herrold, RD/LD, Edmond Public Schools, Edmond, OK. 45 CALORIES 0.35 g 2.42 g SATURATED TOTAL 58 mg 5.19 g SODIUM CARBS 26. Yellow Squash and Zucchini No cholesterol 1.99 grams dietary fiber 1.90 grams protein 900.8 IU Vitamin A 52.6 milligrams Vitamin C 27.54 milligrams calcium 0.57 milligrams iron 48.88 percent of calories from fat 7.01 percent of calories from saturated fat 46.57 percent of calories from carbohydrates 17.07 percent of calories from protein

VEGETABLE LASAGNA Serving Size: 1 slice (3/4 cup vegetables, 2 ounces cheese and 1 serving grain/bread) 45 uncooked lasagna noodles ¼ cup vegetable oil 1 pound fresh zucchini, washed and sliced 1 pound fresh yellow squash, washed and sliced 12 ounces fresh mushrooms, cleaned and sliced 1½ cups onions, chopped 2½ pounds fresh broccoli, washed and cut into pieces 1 can (No. 10 size) tomato sauce 3½ cups tomato paste ¼ cup dried oregano leaves 1¾ teaspoons garlic powder 8 pounds low-fat cottage cheese, drained ¼ cup dried parsley 2 teaspoons garlic salt* 8 ounces dry bread crumbs ½ cup grated Parmesan cheese 1 pound plus 14 ounces grated low-fat mozzarella cheese 90 lasagna noodles, uncooked ½ cup vegetable oil 2 pounds fresh zucchini, washed and sliced 2 pounds fresh yellow squash, washed and sliced 1½ pounds fresh mushrooms, cleaned and sliced 3 cups chopped fresh onions 5 pounds fresh broccoli, washed and cut into pieces 2 cans (No. 10 size) tomato sauce 1 quart plus 3 cups tomato paste ½ cup dried oregano leaves 1 tablespoon plus ½ teaspoon garlic powder 16 pounds low-fat cottage cheese, drained ½ cup dried parsley 1 tablespoon plus 1 teaspoon garlic salt* 1 pound dry bread crumbs 1 cup grated Parmesan cheese 3 pounds plus 12 ounces grated low-fat mozzarella cheese 27. Yellow Squash and Zucchini

Directions 1. Heat the vegetable oil in a large pan. Add the zucchini, yellow squash, mushrooms and onions. Saute for 3 minutes, until tender. Remove from heat and set aside. 2. Place broccoli in a steam pan and cook until tender. Drain well and set aside. 3. Heat the tomato sauce and tomato paste in a large saucepan. Add the oregano and garlic powder. Simmer, uncovered, for 30 minutes. 4. Put 1 quart of tomato sauce mixture into each 2-inch steam-table pan sprayed with nonstick spray. Add the sautéed vegetables and broccoli to the remaining tomato sauce mixture and stir to combine. 5. In a large bowl, combine the low-fat cottage cheese, dried parsley and garlic salt and mix well. 6. Combine the Parmesan and mozzarella cheeses and dry bread crumbs in another bowl. 7. Spread 1 quart of tomato sauce on the bottom of each 2-inch pan. Then layer in each pan: 7 lasagna noodles, 1 quart of cottage cheese mixture, 1 quart and 1 cup of the tomato sauce with vegetables and 2¼ cups of the Parmesan and mozzarella cheese mixture. Repeat layers in same order. 8. Cover pans with foil and bake in a preheated 375-degree conventional oven for 50 minutes or in a preheated 350-degree convection oven for 40 minutes. 9. Remove pans from oven and let set for 15 minutes before serving. 10. Hold for hot service at 135 degrees or higher. 11. Cut each pan of lasagna into 25 portions. 12. Hold at 140 degrees F or higher. *Reduce sodium by substituting garlic powder for garlic salt. Submitted by Marilyn Williams, Child Nutrition Director, Morrison Public Schools, Morrison, OK. 268 6.8 g 3.3 g 32 g 21 g CALORIES TOTAL SATURATED CARBS PROTEIN 1,017 milligrams sodium 15 milligrams cholesterol 4 grams dietary fiber 1,823 IU Vitamin A 29 milligrams Vitamin C 28. Yellow Squash and Zucchini

MARY S STEAMED SUMMER SQUASH Serving Size: ¼ cup 3 pounds yellow squash 3 pounds zucchini squash 1 large onion 2 tablespoons parsley 3 cloves garlic, minced 1 teaspoon salt ½ teaspoon black pepper 6 pounds fresh yellow squash 6 pounds fresh zucchini squash 2 large onions ¼ cup parsley 6 cloves garlic, minced 2 teaspoons salt 1 teaspoon black pepper TESTIMONIAL Oklahoma was an early leader in the Farm to School movement and remains a model for other states. Thanks to Farm to School, students across the state are more actively engaged in Oklahoma s agricultural traditions while learning to make healthy food choices and support local farmers. It is a win, win, win program! Chelsey Simpson, Membership and Communications Associate, National Farm to School Network, www.farmtoschool.org Directions 1. Clean squash by rinsing in water. 2. Cut yellow and zucchini squash into 2-inch chunks. 3. Slice onion into 3-inch strips. 4. Mix all ingredients in a 4-inch half-pan for 50 servings, 2 pans for 100 servings. 5. Steam vegetables until crisp-tender, about 10 minutes. 6. Hold at 140 degrees F or higher. Note: Leftovers can be marinated in a little Italian dressing the second day and served cold. Submitted by Deborah S Taylor, RD/LD, SNS, Director of Shawnee School Nutrition Services, Shawnee Public Schools, Shawnee, OK. 9 0.14 g 0.04 g NO 50 mg CALORIES TOTAL SATURATED TRANS SODIUM No cholesterol 0.6 gram dietary fiber 1.86 grams carbohydrates 0.69 gram protein 29. Yellow Squash and Zucchini

SUMMER SQUASH SLAW Serving Size: ½ cup 10 medium-size yellow summer squash, thoroughly washed, julienned 10 medium-size zucchini squash (including skin) thoroughly washed, julienned 5 medium-size (2¾ inches x 2½ inches) green bell peppers, julienned after rinsing 1⅔ cups chopped onion ¾ cup canola oil ½ cup cider vinegar ¼ cup low-fat, no-cholesterol mayonnaise ⅛ cup raw agave nectar 2½ teaspoons dried dill weed 2½ teaspoons granulated garlic 1¼ teaspoons celery salt 1¼ teaspoons black pepper 20 medium-size yellow summer squash, thoroughly washed, julienned 20 medium-size zucchini squash (including skin), thoroughly washed, julienned 10 medium-size green bell peppers, julienned after rinsing 3⅓ cups chopped onion 1½ cups canola oil 1 cup cider vinegar ½ cup low-fat, no cholesterol mayonnaise ¼ cup raw agave nectar 1 tablespoon plus 2 teaspoons dried dill weed 1 tablespoon plus 2 teaspoons granulated garlic 2½ teaspoons celery salt 2½ teaspoons black pepper Directions 1. In a large bowl, combine yellow and zucchini squash, green bell pepper and onion. 2. In a small bowl, combine remaining ingredients and mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. 3. Serve with a slotted spoon. 4. Use slaw within two days. 5. Hold at 41 degrees F or lower. Submitted by Jeff Denton, Director of Child Nutrition at Ponca City Public Schools, Ponca City, OK. 52 3.91 g 0.35 g 0.01 g 21.9 mg CALORIES TOTAL SATURATED TRANS SODIUM 30. Yellow Squash and Zucchini No cholesterol 4.03 grams carbohydrates 1.19 grams dietary fiber 1.15 grams protein 18.40 milligrams calcium 0.38 milligrams iron 204.25 IU Vitamin A 23.69 milligrams Vitamin C 67.16 percent of calories from total fat 5.98 percent of calories from saturated fat 0.23 percent of calories from trans fat 30.77 percent of calories from carbohydrates 8.78 percent of calories from protein

PASTA PRIMAVERA Serving Size: 1 cup pasta, ½ cup vegetables and ½ cup sauce 1¼ pounds butter 3 cups flour 2 gallons non-fat skim milk 2 teaspoons white pepper 4 bay leaves 1 tablespoon garlic powder 12 pounds fettuccini or whole-grain pasta 4 pounds fresh broccoli, cleaned and cut into bite-size pieces (frozen broccoli can be substituted) 4 pounds fresh cauliflower, cleaned and cut into bite-size pieces (frozen cauliflower can be substituted) 4 pounds fresh carrots, cleaned and sliced into coins (frozen carrots can be substituted) 4 pounds fresh zucchini, sliced into ½ x 2-inch strips 2 pounds frozen peas 2 pounds grated fresh Parmesan cheese 2 tablespoons lemon juice 2½ pounds butter 6 cups flour 4 gallons non-fat skim milk 1 tablespoon plus 1 teaspoon white pepper 8 bay leaves 2 tablespoons garlic powder 24 pounds fettuccini or whole-wheat pasta 8 pounds fresh broccoli, cleaned and cut into bite-size pieces (frozen can be substituted) 8 pounds fresh cauliflower, cleaned and cut into bite-size pieces (frozen can be substituted) 8 pounds fresh carrots, cleaned and cut into coins (frozen can be substituted) 8 pounds fresh zucchini, cleaned and sliced into ½ x 2-inch strips 4 pounds frozen peas, 4 pounds grated fresh Parmesan cheese ¼ cup lemon juice 31. Yellow Squash and Zucchini

Directions 1. For the sauce, melt butter over medium heat in large saucepan or kettle. Add flour to melted butter and whisk over medium heat, making a roux. Whisk roux continuously for about 5 minutes. Do not let flour turn brown. 2. Slowly whisk milk into roux and continue whisking until fully incorporated. Add white pepper, bay leaves and garlic powder and cook the white sauce on medium heat. 3. Boil water for pasta and cook to al dente. 4. Steam broccoli, cauliflower and carrots until they are bright and crisp texture. 5. Steam zucchini and peas just until heated through. 6. Drain cooked pasta and place in hotel pan or pans sprayed with nonstick spray. Hold in a 200-degree oven. 7. Place steamed vegetables in hot pan or pans sprayed with nonstick spray and hold in 200-degree oven. 8. Add lemon juice and ¾ of the total amount of Parmesan cheese to white sauce and remove from heat. 9. To serve, place 1 cup pasta on each plate, top with ½ cup vegetables and finish with ½ cup cheese sauce. Garnish with remaining grated cheese. 10. Hold at 140 degrees F or higher. The recipe also can be layered in hotel pans coated generously with nonstick spray and held in a 200-degree oven until ready to serve. Just before serving, sprinkle with remaining Parmesan cheese. Sources: Produce for Better Health Foundation, Polyp Prevention Trial, Team Nutrition, U.S. Department of Agriculture and http://healthymeals.nal.usda.gov. 466 15.7 g 9.5 g 361.4 mg 6.5 g CALORIES TOTAL SATURATED SODIUM DIETARY FIBER 58.1 grams carbohydrates 42 milligrams cholesterol 24.3 grams protein 2.6 milligrams iron 418.6 milligrams calcium 7,087 IU Vitamin A 60.7 milligrams Vitamin C 32. Yellow Squash and Zucchini

ROASTED VEGGIE SANDWICHES Serving Size: 1 Sandwich 12½ small zucchini squash 12½ small yellow squash 12½ large red bell peppers 12½ medium-size red onions 37 cloves garlic, minced 3 cups fat-free mayonnaise ¾ cup lemon juice 1½ cups olive oil or as needed for roasting 50 slices focaccia bread, cut in half 3 cups crumbled feta cheese 25 small zucchini squash 25 small yellow squash 25 large red bell peppers 25 medium-size red onions 75 cloves garlic, minced 6 cups fat-free mayonnaise 1½ cups lemon juice 3 cups olive oil or as needed for roasting 100 slices focaccia bread, cut in half 6 cups crumbled feta cheese Directions 1. Wash zucchini, yellow squash and red bell peppers. Trim off ends. Remove seeds and membranes of peppers. 2. Slice the zucchini, yellow squash and peppers into thin slices. Slice pepper rings in half. Dice onions. 3. Mince the cloves of garlic. 4. Mix mayonnaise, minced garlic and lemon juice in a bowl. Set aside. 5. Preheat oven to 450 degrees. Brush vegetables completely with olive oil and place on large baking sheets. Roast for 7 to 8 minutes, turn vegetables and roast another 5 minutes or until tender. Remove vegetables from oven and set aside. 6. Spread about 2 teaspoons of the mayonnaise mixture on the bottom of each slice of bread and sprinkle with a teaspoon of crumbled feta cheese. Place slices of roasted yellow squash, zucchini squash, onion and bell pepper on each prepared slice of focaccia then add top slices of focaccia. Serve immediately. 7. Hold at 140 degrees F or higher. Note: A low-fat or regular mayonnaise can be substituted for the fat-free variety, but it will change the nutritional Submitted by Yeon-Ho Shin, Graduate Assistant, University Dining Services and PhD student in Hospitality Administration, and Terry Baker, Director, University Dining Services, Oklahoma State University, Stillwater, OK. 176 9.7 g 2.5 g 336 mg 9.5 mg CALORIES TOTAL SATURATED SODIUM CHOLESTEROL No trans fat 33. Yellow Squash and Zucchini

CRUNCHY VEGETABLE WRAPS Serving Size: ½ Wrap 2 tablespoons ranch salad dressing and seasoning mix 2⅓ cups fat-free cream cheese, softened 3 cups broccoli, washed and chopped 3 cups carrots, washed, chopped and grated 3 cups zucchini squash, washed and cut into small strips 3 cups yellow squash, washed and cut into small strips 6 cups diced tomatoes, washed before cutting 1½ cups washed, seeded and diced green bell pepper 1½ cups washed and finely chopped chives 25 (12-inch) tortillas, spinach or whole wheat ¼ cup ranch salad dressing and seasoning mix 4⅔ cups fat-free cream cheese, softened 6 cups broccoli, washed and chopped 6 cups carrots, washed, chopped and grated 6 cups zucchini squash, washed and cut into small strips 6 cups yellow squash, washed and cut into small strips 12 cups diced tomato, washed before cutting 3 cups washed, seeded and diced green bell pepper 3 cups washed, dried and finely chopped chives 50 (12-inch) tortillas, spinach or whole wheat TESTIMONIAL Oklahoma s Farm to School Program is a real asset in our five-state Southwest Region. The Oklahoma Farm to School concept benefits many local farmers and numerous school children in the state. It is a pleasure learning about and working with Oklahoma s Farm to School Program, and we at the USDA, Food and Nutrition Service, Southwest Region, wish all the best for Oklahoma s continued success in its Farm to School endeavors. Rosa Coronado, Regional Director, Special Nutrition Programs, U.S. Department of Agriculture Food and Nutrition Service, Southwest Region, Dallas, Texas Directions 1. In a large bowl, stir ranch seasoning into cream cheese; chill. 2. Prepare vegetables. Steam broccoli. 3. Spread cream cheese onto flour tortillas, staying 1-inch from edge. 4. Place vegetables on top of cream cheese layer and roll tortilla tight. Slice each tortilla in half. 5. Serve immediately or refrigerate until ready to serve. 6. Hold at 41 degrees F or lower. Adapted from a recipe created by the Connecticut Food Policy Council and Fruits and Veggies More Matters. 130 2.5 g 0.09 g NO 220 mg CALORIES TOTAL SATURATED TRANS SODIUM 1 milligram cholesterol 2.62 grams dietary fiber 13.9 grams carbohydrates 4.32 grams protein 34. Yellow Squash and Zucchini

NOTES Susan Bergen, owner Peach Crest Farm, holding freshly harvested cabbage, Stratford, OK. 35. Notes