Zucchini/Summer Squash with Tomato & Brown Rice

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Zucchini/Summer Squash with Tomato & Brown Rice

Small Scale Recipe
Small Scale Recipe

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Large Scale Recipe
Large Scale Recipe

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The large scale recipes are for 50 servings each. This would equate to about 75 tablespoons of extra virgin olive oil, which is just about 5 cups. We have rounded this amount to a full 5 cups for all the recipes. The single serving recipes are ready for you to prepare at home.

  • 5 cups extra virgin olive oil
  • 50 cups zucchini or summer squash cut into thin slices or pieces (about 25 pounds)
  • 50 cups canned, chopped tomato (plain or with spices)
  • 75 cups cooked brown rice
  • Optional: ¼ cup fresh basil leaves or flat parsley
Heat the olive oil on medium (4 to 5 on the dial) in a frying pan. Stir in the zucchini or summer squash; season with salt. Cook 3 to 5 minutes or until the vegetable is soft.

Add the tomatoes; season with salt. Cover the pan and cook 3 to 5 minutes.

If using basil or parsley, tear the leaves into small pieces and add to the rice. Stir the cooked vegetables into the rice and serve.


Calories per serving: 550
50 servings
Serving size: approximately 2 ½ cups