Italian

Summer Italian Vegetables

Name: Summer Italian Vegetables
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 yellow onion, diced; yellow squash, diced; zucchini, diced; 1 tomato, diced; 1 green bell pepper, chopped; 0.5 tsp dried oregano; 1 can tomato sauce; 0.5 cup mozzarella, shredded

6 servings60 calories

Contains

dairy

Nutrition per serving

estimate · USDA data

Calories: ~60
Protein: ~4 g
Carbs: ~8 g
Fat: ~2 g

More nutrition

Nutrition facts

Per serving, estimated

Calories60

% Daily value*

Total fat 2 g: 3%
Sodium 70 mg: 3%
Total carbohydrate 8 g: 3%
Dietary fiber 2 g: 6%
Protein 4 g: 7%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Baking dish

Ingredients

6 servings

1 yellow onion, diced
to taste yellow squash, diced
to taste zucchini, diced
1 tomato, diced
1 green bell pepper, chopped
1/2 tspdried oregano
1 cantomato sauce
1/2 cupmozzarella, shredded

Skip pantry staples (1 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Preheat oven to 350 degrees F.
Combine onion, squash, tomato, and green pepper in a baking dish.
Sprinkle with oregano.
Pour the tomato sauce over the vegetables.
Bake, uncovered at 350 degrees F for 20 to 30 minutes.
Top with cheese and bake another 4 to 5 minutes until cheese is melted.
Refrigerate leftovers.

Summer Italian Vegetables

Nutrition per serving

Cookware

Ingredients