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Food Service Version

Yield

50 1/2 cup servings, 100 taste test servings

Ingredients

12 lbs zucchini
2 lbs onions
8 cloves garlic
1 gallon prepared marinara or tomato sauce
1 lb shredded part-skim mozzarella cheese
1 qt grated parmesan cheese

Directions

Preheat oven to 350 degrees F. Coat two 2-inch full hotel pans with cooking spray.
Trim zucchini and cut into ⅜-inch slices.
Trim, peel, and slice onions. Thinly slice garlic.
Dividing ingredients evenly between the two pans, layer half the zucchini, all of the onion and garlic, then the remaining zucchini. Divide sauce between the two pans. Cover and bake until tender, about 20 minutes.
Uncover and sprinkle with mozzarella and parmesan cheese. Bake, uncovered, until the cheese is melted and bubbly, 5-10 minutes more.

Home Version

Yield

4-6 servings

Ingredients

1 ½ lbs zucchini, about 3 medium-sized squash
1 onion
1 clove garlic
2 cups marinara or tomato sauce
¼ cup shredded mozzarella cheese
⅛ cup parmesan cheese

Directions

Preheat oven to 350 degrees. Lightly grease a casserole dish.
Trim zucchini and cut into ⅜-inch slices.
Trim, peel, and slice onion. Thinly slice garlic.
In your casserole dish, layer half of the zucchini, then all of the onion and garlic, then the remaining zucchini. Cover with sauce, and bake until just tender (~20 minutes).
Uncover and top with mozzarella and parmesan cheese. Bake, uncovered, until the cheese is melted and bubbly.

Source: VT FEED

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Home Version

Yield

3-4 servings

Ingredients

1 large onion, thinly sliced
4 Tbsp olive oil
1 cup breadcrumbs
⅓ cup grated hard cheese (Pecorino, parmesan, or whatever you have on hand)
2-3 cups summer squash, thinly sliced

Directions

Preheat oven to 350 degrees.
Heat 2 Tbsp oil in an ovenproof pan at medium heat. Add onions and, stirring occasionally, cooking until softened and beginning to caramelize (10-15 minutes).
In a bowl, toss together oil, breadcrumbs, and cheese.
Add sliced squash to pan, mixing squash and onion. Season with salt and pepper.
Top squash and onions with breadcrumb mixture, and cook in the oven for ~20-25 minutes, until squash is tender and topping is golden brown in color.

Source: Bon Appetit, edited by GMFTS

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Food Service Version

Yield

~50 taste test servings (1/4 cup)

Ingredients

3.5 lbs summer squash, diced
2 yellow onions, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
3 Tbsp olive oil
3 cups fresh or frozen corn kernels
3 tsp lemon juice
9 tsp chopped fresh herbs
Optional: ¾ cup shredded mozzarella cheese

Directions

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 1 minute.
Add squash and 1 tsp of chopped herbs, and cook until squash begins to soften, ~3-5 minutes, stirring occasionally.
Add broth and bring to a boil. Reduce to a simmer and cook until squash is soft and mostly translucent, about 5 minutes. Using an immersion blender, process until smooth (or carefully transfer to a standing blender, returning smooth soup to pot).
Stir in corn. Bring to a simmer and, stirring occasionally, cook until tender (~3-5 minutes).
Remove from heat and stir in lemon juice. Top with remaining chopped herbs and cheese.

Home Version

Yield

4 servings, ~1 cup each

Ingredients

1 lb summer squash, diced (2-3 medium squash)
½ yellow onion, chopped
1 garlic clove, finely chopped
2 cups chicken or vegetable broth
1 Tbsp olive oil
1 cup fresh or frozen corn kernels
1 tsp lemon juice
3 tsp chopped fresh herbs (such as parsley, oregano, or thyme)
Optional: ¼ cup shredded mozzarella cheese

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, for 1 minute.
2. Add squash and 1 tsp of chopped herbs, and cook until squash begins to soften, ~3-5 minutes, stirring occasionally.
3. Add broth and bring to a boil. Reduce to a simmer and cook until squash is soft and mostly translucent, about 5 minutes. Using an immersion blender, process until smooth (or carefully transfer to a standing blender, returning smooth soup to pot).
4. Stir in corn. Bring to a simmer and, stirring occasionally, cook until tender (~3-5 minutes).
5. Remove from heat and stir in lemon juice. Top with remaining chopped herbs and cheese.

Source: Eating Well, edited by GMFTS

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