ITALIAN GARDEN SAUTÉ

Nutrition Facts

Serving Size

1/2 CUP

Amount Per Serving

Calories 89

% Daily Value

Total Fat 5.2g

Saturated Fat 1.9g

10%

Cholesterol 9mg

Sodium 217mg

Total Carbohydrate 7.4g

Dietary Fiber 1g

Protein 3.1g

Vitamin A 6%

Vitamin C 18%

Calcium 5%

Iron 2%

Total Time

55 min.

Serving & Size

1/2 CUP

Bacon, onions, and fresh zucchini combine to make this delectable complement to any meal! Serve over vegetables or try it as a side dish for meat and poultry. Made with Pace® Salsa Base .

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients	Weight	Measure	Instructions

Instructions

1	Fry until crisp. Remove from skillet; reserve.
2	Add to skillet; cook until tender but not brown.
3	Add zucchini, potato, salsa base, sugar and oregano. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, 5 to 7 minutes.
4	Add tomato and reserved bacon; heat through. CCP: Heat to 165°F. or higher for 15 seconds.
5	Sprinkle cheese evenly over vegetables. CCP: Hold at 140°F. or higher. Portion using 4 oz. ladle (1/2 cup).

Ingredients	Weight	Measure

Instructions

1. Fry until crisp. Remove from skillet; reserve.

2. Add to skillet; cook until tender but not brown.

3. Add zucchini, potato, salsa base, sugar and oregano. Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, 5 to 7 minutes.

4. Add tomato and reserved bacon; heat through. CCP: Heat to 165°F. or higher for 15 seconds.

5. Sprinkle cheese evenly over vegetables. CCP: Hold at 140°F. or higher. Portion using 4 oz. ladle (1/2 cup).

Recipe Tip

Serving Suggestions: Prefect as an accompaniment/ side to meats and poultry.Rest Milanese- style veal cutlets on red potato gratin with a side of Italian Garden sauté. Omit the bacon for a zesty vegetarian side dish.

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