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
- Wash hands with soap and water
- Preheat oven to 350°F.
- Wash all vegetables under cold running water.
- Collect, chop, shred, and measure all ingredients before starting to prepare the recipe.
- Combine onion, squash or zucchini, tomato, and green pepper in a 9-inch square baking dish.
- 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.
- Top with cheese, and bake another 4 to 5 minutes until cheese is melted.
- 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
Nutrition facts | |
---|---|
6 servings per container Serving size 1/2 Cup (136g) | 1/2 Cup (136g) |
Amount Per Serving Calories | 50 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 1g | 5% |
Trans Fat 0g | |
Cholesterol < 5mg | 2% |
Sodium 230mg | 10% |
Total Carbohydrate 7g | 3% |
Dietary Fibers 2g | 7% |
Total Sugars 4g | |
Includes 0g Added Sugars | 0% |
Protein 3g | 6% |
Vitamin D 0mcg; | 0% |
Calcium 70mg | 6% |
Iron 1mg | 6% |
Potassium 317mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |