Image titled: SummerItalianVegetables_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

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

Eating Smart, Being Active
Colorado State University and University of California at Davis

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.