• 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4-5 small red potatoes, sliced
  • 1 tablespoon olive oil
  • 2 cups shredded mozzarella cheese, divided
  • 1 medium summer squash, sliced
  • 1 medium zucchini, sliced
  • 4 medium-sized tomatoes, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5 fresh basil leaves, finely chopped, divided


  1. Preheat oven to 375º F
  2. Prepare onion, garlic, and sliced potatoes (about 1/4 inch thick)
  3. Heat olive oil over medium heat in a 10 or 12-inch oven-safe skillet
  4. Add onion. garlic, and potatoes to pan and stir to coat with oil
  5. Cook over medium heat, stirring occasionally until golden brown and tender
  6. Add 1 cup mozzarella cheese
  7. In a bowl, toss together the squash, zucchini, and tomatoes with salt, pepper, and half of the finely chopped basil
  8. Layer squash and tomato slices over the potato and cheese layer
  9. Top with remaining mozzarella cheese
  10. Bake 35 minutes or until vegetables are tender and cheese is melted
  11. Remove skillet from oven and top with remaining basil

Yield: 8, 1 cup servings

NUTRITIONAL ANALYSIS: 200 calories, 8 g fat, 4 g saturated fat, 20 mg cholesterol, 490 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g sugars, 10 g protein.

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