RECIPE FOR SCALLOPED SUMMER SQUASH (Yellow or Zucchini Squash)

SCALLOPED SUMMER SQUASH
(Yellow or Zucchini Squash)

Makes 100 servings – 1/3 vegetable.						Bake in 325° oven.
25 servings of protein each.


INGREDIENTS	WEIGHTS	MEASURES
Squash,thinly sliced	15 lbs.
Medium white sauce		1 ¾ qts.
Shell eggs,beaten		25
Salt		2 2/3 Tbsps.
Onion,chopped		3 Tbsps.
Worcestershire sauce		1 1/3 Tbsps.
Dry bread crumbs		2 cups
Butter or margarine	¼ lb.	½ cup


DIRECTIONS:
1. Cook squash 5 minutes in 2 qts. boiling water. Drain.
2. Combine white sauce,eggs and seasonings. Place 1 gallon and 2 cups (or 9 lbs. 14 oz.) in 2 greased baking pans (about 12” x 20” x 2”). Cover with sauce. Top with buttered crumbs.
3. Bake at 325° F. for 35 minutes or until done and lightly browned.



Number of Portions	100
Size of Portion	1/3 cup



Calories	65		Iron	0.60 Mg	Protein	3.27 G	19.95%
Cholesterol	56 Mg		Calcium	52.91 Mg	Carbohydrates.	6.12 G	37.39%
Sodium	328 Mg		Vitamin A	63 RE	Total Fat	3.33 G	45.72%
Fiber	1.44 G		Vitamin C	5.93 Mg	Saturated Fat.	1.06 G	14.52%

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