Summer Italian Vegetables

Summer Italian Vegetables (pdf)

Makes: 6 servings (½ cup per serving)
Preparation Time: 10 minutes
Cooking Time: 25 to 35 minutes

Ingredients

• 1 medium onion, chopped
• 1 medium yellow squash or zucchini, chopped
• 1 tomato, chopped
• 1 green pepper, chopped
• 1 (8 ounce) can tomato sauce
• ½ teaspoon Italian seasoning
• 2 ounces of mozzarella cheese, shredded (½ cup shredded cheese)

Directions

1. Wash hands with soap and water
2. Preheat oven to 350°F.
3. Wash all vegetables under cold running water.
4. Collect, chop, shred, and measure all ingredients before starting to prepare the recipe.
5. Combine onion, squash or zucchini, tomato, and green pepper in a 9-inch square baking dish.
6. In a small bowl, mix the tomato sauce and Italian seasoning together, then pour the sauce over the vegetables. Bake uncovered for 20 to 30 minutes until squash/zucchini is tender.
7. Top with cheese, and bake another 4 to 5 minutes until cheese is melted.
8. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Be creative! Make it a meal by adding seasoned, cooked ground beef, chicken, or turkey.

Cook meat or poultry to the following internal temperatures:

Ground beef: 160 F

Ground chicken or turkey: 165 F