Summer Italian Vegetables

Cost/Serving: $0.53
Yield:[6 servings] / Serving Size = ½ cup
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)

Directions:

1. Preheat oven to 350°F.

2. Wash all vegetables.

3. Collect, chop, shred, and measure all ingredients before starting to prepare the recipe.

4. Combine onion, squash or zucchini, tomato, and green pepper in a 9 inch square baking dish.

5. In a small bowl, mix the tomato sauce and Italian seasoning together, then pour the sauce over the vegetables.

6. 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. Serve hot.

9. 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.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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