Garlic Parm Zucchini Spears

DAY PRIOR TO SERVICE:

1. Make the Italian Herb Blend..
2. Wash zucchini, trim and discard ends. Using the sectionizer with the 8-wedge blade, cut the zucchini into spears.
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 zucchini in an even layer.

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

2. Using the pan spray, generously spray over the pans of zucchini. Then sprinkle with salt and black pepper.
3. Place in 400°F oven. Roast until zucchini begins to caramelize, brown, and become crispy around edges-approximately 12 minutes.
4. While the zucchini spears are roasting prepare the olive oil-lemon zest mixture and Italian herb-parm mix.
5. In a mixing bowl, whisk together the olive oil, lemon zest, granulated garlic, and crushed red pepper. In a separate bowl, combine the Italian Herb Blend and parmesan cheese. bowl
6. Remove the zucchini spears from the oven and drizzle with the olive oil-lemon zest mixture. Then sprinkle the Italian herb-parm mix over the zucchini.
7. Return to the oven and continue roasting an additional 3-5 minutes.

Cook to 135°F or higher.

8. Place zucchini spears in 2-inch or 4-inch half hotel pans or 4-inch skinny long pans for service.
9. Hot hold, uncovered, for service.

Hold at 135°F or above.

Zucchini will lose texture as it is held and must be batch cooked every 30 minutes to ensure quality.