Seasonal Try Day Kicks of School Yearposted 9/14/22 -- For another year, LCCAA Head Start Nutrition Staff has created a Try Day calendar to introduce new foods to students and their families.
First on the menu for the year is summer squash and zucchini - two vegetables home gardeners seem to have in abundance this time of year.
On Sept. 20, classrooms will receive whole vegetables. Try Day is traditionally a multi-sensory experience with teachers capitalizing on kids’ curiosity to create lessons.Roasted zucchini and summer squash will be served at lunch on Sept. 22 using the recipe below.
- 2 medium zucchini
- 2 medium yellow squash
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Grated parmesan cheese for garnish (optional)
1. Preheat oven to 425. Line a large baking sheet with parchment paper or foil.
2. Quarter the zucchini and squash then slice into one inch pieces. Arrange in a single layer on the baking sheet. Drizzle olive oil over the vegetables and toss to coat.
3. Sprinkle evenly with Italian seasoning, salt and pepper (more or less to your taste).
4. Roast squash for 12 to 15 minutes tossing with a spatula halfway through to ensure even browning.
5. Garnish with parmesan if desired and serve immediately.
Leftovers can be stored in an air tight container in the refrigerator for up to three days. Because these vegetables have a high water content, freezing is not recommended.
Reheat in a skillet, microwave or air fryer.