Cheesy Saltine Squash Bake

DAY PRIOR TO SERVICE:

1. Using VCM or food processor, crush saltine crackers. Store, wrapped, labeled, and dated in dry storage.
2. Wash yellow squash and zucchini, trim and discard ends. Cut into 1/2-inch half-moons.
3. Store the yellow squash and zucchini in the cooler, covered, labeled, and dated.

Hold at 41°F or below.

DAY OF SERVICE:

1. Spray sheet pans generously with pan spray. Then spread the yellow squash and zucchini in an even layer.

Take care not to overcrowd pans, this will cause the squash to steam rather than roast.

2. Using the pan spray, generously spray over the pans of squash. Then sprinkle with salt, black pepper, onion powder, and granulated garlic.
3. Place in 400°F oven. Roast until zucchini and yellow squash begin to caramelize, brown, and become crispy around edges-approximately 12 minutes.

Cook to 135°F or higher.

4. While the squash is roasting, combine crushed saltine crackers, shredded mozzarella, shredded cheddar, and paprika in a large mixing bowl.
5. Remove the squash from the oven and place in 2-inch hotel pans or 4-inch skinny pans. Top with saltine-cheese mixture and bake in oven at 350°F for 10 minutes.
6. Hot hold, uncovered, for service.

Hold at 135°F or above.

The squash will lose texture as it is held and must be batch cooked every 45 minutes to ensure quality.