Summer Italian Vegetables
Fresh tomatoes, summer squash, green peppers, and onions give this cheesy side dish a boost to any summer meal. Use any vegetables that you have on hand or find at the Farmers Market.
- Yield
- 6 Servings
- Serving size
- 1 serving, 1/6 of recipe
- Rating
- 3.52 of 5 (21 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 1/2 cups
Ingredients
- 1 medium onion, diced
- 1 medium yellow squash (or zucchini), diced
- 1 medium tomato, diced
- 1 medium green bell pepper, chopped
- 1/2 teaspoon oregano
- 1 can (8 ounces) low-sodium tomato sauce
- 1/2 cup part-skim mozzarella cheese, shredded
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F. Combine onion, squash, tomato, and green pepper in a baking dish.
- Sprinkle with oregano.
- Pour the tomato sauce over the vegetables.
- Bake, uncovered at 350 degrees F for 20 to 30 minutes.
- Top with cheese and bake another 4 to 5 minutes until cheese is melted.
- Refrigerate leftovers.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 61.49 |
| Total Fat | 2.22 g |
| Saturated Fat | 1.17 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 6.12 mg |
| Carbohydrates | 7.95 g |
| Dietary Fiber | 1.73 g |
| Total Sugars | 4.48 g |
| Added Sugars included | 0 g |
| Protein | 3.67 g |
| Calcium | 88 mg |
| Potassium | 308 mg |
| Sodium | 74.94 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 21 mg |
| Phosphorus | 87 mg |
| Selenium | 3 mg |
| Zinc | 1 mg |
| Vitamin A | 39 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 28 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 21 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 12 mg |
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/summer-italian-vegetables. Federal works are public domain in the United States.