1 onion, chopped
½ teaspoon Italian seasoning
1 summer squash, washed and diced
1 (8 ounce) can tomato sauce
1 tomato, washed and diced
½ cup low-fat mozzarella cheese, shredded
1 green pepper, washed and chopped
Summer Italian Vegetables
Servings: 6
Ingredients:
Directions:
- Preheat oven to 350 degrees F.
- Combine onion, squash, tomato, and green pepper in a baking dish.
- Sprinkle with Italian seasoning.
- Pour the tomato sauce over the vegetables.
- Bake uncovered for 20-30 minutes.
- Top with cheese and bake another 4 to 5 minutes until cheese is melted.
- Serve immediately.
- Refrigerate leftovers.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Summer Italian Vegetables
Servings: 6
Ingredients:
1 onion, chopped
½ teaspoon Italian seasoning
1 summer squash, washed and diced
1 (8 ounce) can tomato sauce
1 tomato, washed and diced
½ cup low-fat mozzarella cheese, shredded
1 green pepper, washed and chopped
Directions:
- Preheat oven to 350 degrees F.
- Combine onion, squash, tomato, and green pepper in a baking dish.
- Sprinkle with Italian seasoning.
- Pour the tomato sauce over the vegetables.
- Bake uncovered for 20-30 minutes.
- Top with cheese and bake another 4 to 5 minutes until cheese is melted.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts
6 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 60 | |
| % Daily Value* | ||
| Total Fat 1.5g | 2% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 85mg | 4% | |
| Total Carbohydrate 8g | 3% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 80mg | 6% | |
| Iron 1mg | 6% | |
| Potassium 297mg | 6% | |
The % Daily Value 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.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.