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1. Wash hands before beginning preparation. Thoroughly clean and sanitize surfaces and equipment (CCP).
2. Prepare zucchini according to your General Diet recipe for Seasoned Zucchini. Make sure to cook until tender. Drain excess liquid.
3. Measure 1 quart of prepared zucchini.
4. Place zucchini in a food processor. Pulse until there are no large lumps or pieces present and particles are 4mm in width and 15mm in length or less in size. Note: May mince by hand with knife as an alternate method.
5. Add Thick-It® Original Food & Beverage Thickener and give zucchini two quick pulses to combine. Hold at 140°F or higher until service (CCP).
6. Test consistency before serving per IDDSI Testing Methods for Minced & Moist, Level 5 (MM5) using the Fork Pressure Test, Spoon Tilt Test, no separate thin liquid. Refer to IDDSI.org for how to use these testing methods.
7. Serve using #8 scoop.
If recipe doesn’t pass testing for Minced & Moist, Level 5 (MM5), modify according to your organization’s Pureed, Level 4 (PU4) Zucchini recipe.
This recipe may not be appropriate for all people with dysphagia. Consult with a physician or other qualified healthcare professional about questions concerning your patients’ health and diet, particularly regarding the suitability of this recipe for your patient or other individuals.
• Verify final recipe and any garnishes using IDDSI Testing Methods for IDDSI Minced & Moist, Level 5 (MM5) before service: Fork Pressure Test, Spoon Tilt Test, no separate thin liquid.
• Amount of moisture in cooked zucchini can vary. Recipe may be altered to include more or less thickener depending on the results of IDDSI testing.
• Recipe standardized and tested at 155°F. Temperature may affect IDDSI testing results.
• Make certain to refer to local food regulation for management of time and temperature values for prepared items. This would apply to hot and cold holding as well as time out of temperature control.
• For optimal quality and safety, these products are intended for immediate consumption upon preparation or within 24 hours following proper handling guidance.
• Calories 50
• Protein 2 g
• Total Carbohydrates 7 g
• Total Fat 2 g
• Sodium 25 mg
• Cholesterol 0 mg
