Summer Italian Vegetables
Fresh tomatoes, summer squash, green peppers, and onions give this cheesy side dish a boost to any summer meal. Use any vegetables that you have on hand or find at the Farmers Market.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving, 1/6 of recipe
62
Calories
4g
Protein
8g
Carbs
2g
Fat
2g
Fiber
4g
Sugar
75mg
Sodium
Saturated Fat 1 g · Cholesterol 6 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion, diced
1 medium
yellow squash (or zucchini), diced
1 medium
tomato, diced
1 medium
green bell pepper, chopped
1 medium
oregano
1/2 teaspoon
low-sodium tomato sauce
1 can (8 ounces)
part-skim mozzarella cheese, shredded
1/2 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 degrees F.
- 3
Combine onion, squash, tomato, and green pepper in a baking dish.
- 4
Sprinkle with oregano.
- 5
Pour the tomato sauce over the vegetables.
- 6
Bake, uncovered at 350 degrees F for 20 to 30 minutes.
- 7
Top with cheese and bake another 4 to 5 minutes until cheese is melted.
- 8
Refrigerate leftovers.
Source: USDA MyPlate Kitchen · Eating Smart, Being Active Colorado State University and University of California at Davis
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