Ingredients
1 onion
diced
1 squash
diced (yellow or zucchini)
1 tomato
diced
1 green bell pepper
chopped
1/2 teaspoon oregano
1 can tomato sauce (8 ounces
low-sodium)
1/2 cup mozzarella cheese
part-skim shredded
Steps
Wash hands with soap and water.
Preheat oven to 350 °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 °F for 20 to 30 minutes.
Top with cheese and bake another 4 to 5 minutes until cheese is melted.
Refrigerate leftovers.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 67 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 6 mg |
| Sodium | 75 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Total Sugars | 5 g |
| Added Sugars included | 2 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 93 mg |
| Iron | 1 mg |
| Potassium | 321 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Summer Italian Vegetables. Recipe source: Eating Smart, Being Active Colorado State University and University of California at Davis. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.