Calabacitas
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Intermediate
Servings: 50
Ingredients
3 lbs. 4 oz. Zucchini Squash, diced
3 lbs. 4 oz. Summer Squash, diced
1 lb. 8 oz. Red Onion, diced
1 lb. 8 oz. Frozen Corn, thawed
¼ – #10 can Diced Tomatoes, canned, drained
¼ cup Water
1 Tbsp. Garlic, fresh, minced (garlic powder)
2 Tbsp. Italian Parsley, fresh, chopped
1 ½ tsp. Oregano, dried
1 tsp. Pepper, ground
Servings: 100
Ingredients
6 lbs. 8 oz. Zucchini Squash, diced
6 lbs. 8 oz. Summer Squash, diced
3 lbs. Red Onion, diced
3 lbs. Frozen Corn, thawed
½ – #10 can Diced Tomatoes, canned, drained
½ cup Water
2 Tbsp. Garlic, fresh, minced (garlic powder)
¼ cup Italian Parsley, fresh, chopped
1 Tbsp. Oregano, dried
2 tsp. Pepper, ground
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
1. Sauté or steam the onion, garlic and water mixture using steamer, tilt skillet or steam jacketed kettle until onions look translucent, approximately 3-5 minutes.
2. Add zucchini and summer squash; cook for another 2-3 minutes.
3. Add corn, tomatoes, oregano and pepper. Mix until evenly distributed.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
4. Remove from heat and transfer to appropriate serving pans.
5. Evenly distribute chopped parsley over each pan of vegetables.
HACCP Critical Control Point: Hold at 135°F or higher.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion 1/2 cup per serving. Each serving provides ½ cup other vegetable subgroup.
Nutrition information per 1/2 cup serving
Calories: 38 Total Fat: 1g Saturated Fat: 0g Monounsaturated Fat: 0g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 8g Fiber: 2g Total Sugar: 5g Protein: 2g Sodium: 21mg Vitamin A: 20μg Vitamin C: 29mg Calcium: 31mg Iron: 1mg Folate: 46μg