Estimates based on 1/4 cup serving

Raw: sliced into chip-like shapes (about 12 servings per pound)

Raw Shredded (about 10 servings per pound)

Cooked Chunks/Diced (about 7 1/2 servings per pound)


Zucchini will last up to 2 weeks.

Shredded zucchini freezes well.

Serve raw (with our without other veggies) with a dip.  We have found that if we serve a variety of raw veggies, the children can pick out which one(s) they will eat.

Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.

Softer than most raw veggies (except maybe cucumbers), so peeling and cooking for a very short time, makes them good for younger children.


Stir Fry: Add any combination of vegetables you have (pre-cooked broccoli, sliced/chopped cabbage, bok choy, eggplant, onions, green beans, snow/snap peas, shredded carrots) to a pan with some garlic, soy sauce, and ground ginger.  Add meat of choice (chicken and beef are popular). Bake until warm.  Serve with whole wheat “lo mein” noodles (whole wheat spaghetti), or brown rice for your vegetable, whole grain, and protein serving.  Great to serve with pineapples (or you can add pineapples to the vegetables as part of the stir fry).

Cottage Cheese Dip: If you put cottage cheese in a food processor or blender, it will break up the lumps, and make it the consistency of a thick sour cream type dip.  Add a flavor packet (like ranch), or seasonings (dill, garlic, onion, etc.) for a dip for fresh veggies.  This is one of the only dip-type items that is CACFP approved as a protein (sour cream is not).

Zucchini bread: