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Zucchini Fire Sticks

Yields25 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Recipe selection is a four step process in my mind; 1. Regional popularity, 2. “Schoolifiability”, 3. Quality Food Production and 4. Speed of Service.

Zucchini Fire Sticks

 4 lbs 4 ounces Squash, zucchini
 ½ cup olive oil blend
 2 tbsp paprika
 2 tsp garlic powder
 2 tsp onion powder
 ¼ tsp Cayenne pepper
 2 tsp black pepper
 2 tsp Thyme, dried leaves
 2 tsp Oregano, dried leaves
 5 ½ tsp salt
1

Preheat convection oven to 400°F.

2

Using a vegetable brush, scrub zucchini under running water to remove sand and debris.

3

Cut zucchini in half, and then cut each half into quarters. Yield should be 8 sticks per zucchini.

4

If using sectionizer, cut zucchini in half or thirds, then using 4 wedge blade, cut into wedges.

5

In mixing bowl, whisk olive oil with paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, oregano and salt.

6

Add zucchini sticks to bowl, and using a spatula, toss to coat evenly with oil spice mixture.

7

Place 3 lbs. of zucchini sticks in a single layer on each full size sheet pan.

8

Bake at 400°F for 12-15 minutes or until easily pierced with a fork. CCP: Cook to an internal temperature of 135°F or above.

9

Transfer roasted zucchini sticks to 2 inch full size steam table pans for service.

10

CCP: Hold and serve at 135°F or above.

11

Serve 6 sticks using tongs.
(Note: Serve 9 sticks using tongs if zucchini was cut into thirds).

Nutrition Facts

Serving Size 6 sticks

Servings 25