Zucchini Sticks with Red Sauce
1 kg fresh U.S. Zucchini
8 U.S. egg whites
200g Panko Bread Crumbs
150g U.S. parmesan Cheese, grated
½ tablespoon canola oil
30g U.S. Onions, fresh, diced
80g U.S. tomato paste
½ cup Water
¼ teaspoon Pepper, black, ground
2 tablespoons Parsley, dried
1 tablespoon Garlic powder
¼ teaspoon Basil, dried
¼ teaspoon Oregano, dried
⅛ teaspoon Thyme, dried
1 teaspoon U.S. kosher Salt
- Cut zucchini into ½” x 3” sticks. Combine U.S. zucchini and U.S. egg whites in a large bowl. Toss well. Set aside for step 3.
- Combine bread crumbs and U.S. parmesan cheese in a large bowl. Stir well. Set aside for step 3.
- Coat zucchini sticks with bread crumb and parmesan mixture.
- Place 1 kg zucchini sticks on each sheet pan (18” x 26” x 1”) lightly coated with pan release spray and lined with parchment paper.
Conventional oven: 204°C for 35 minutes.
Convection oven: 190°C for 35 minutes. Remove from oven.
Heat oil in a large stock pot. Add onions, tomato paste, diced tomatoes, water, pepper, parsley, garlic powder, basil, oregano, thyme and salt. Simmer uncovered over medium heat for 5 minutes.
Place 10 individual soufflé cups on a sheet pan (18” x 26” x 1”).
Pour 2 teaspoons tomato sauce into each soufflé cup.
Portion approximately 2-3 zucchini sticks per serving and 1 soufflé cup.
USDA Standardized Recipes