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