Makes 2 servings
|1||teaspoon salt-free garlic and herb seasoning|
|1/4||teaspoon black pepper|
|1/4||teaspoon garlic powder|
|1||large yellow summer squash, thinly sliced lengthwise|
|1||large zucchini, thinly sliced lengthwise|
|1/4||cup (1 ounce) shredded reduced-fat mozzarella cheese|
|1||large tomato, thinly sliced*|
*For easier slicing, use a serrated bread knife to slice tomatoes.
- Preheat oven to 350°F. Lightly spray small loaf pan with cooking spray. Combine seasoning mix, pepper and garlic, in small bowl.
- Place one layer of squash and zucchini in bottom of loaf pan. Sprinkle with 1/3 of seasoning mixture and 1 tablespoon cheese. Layer tomato slices over squash. Top with 1/3 of seasoning mixture and 1 tablespoon of cheese. Top with remaining squash, seasoning mixture and cheese.
- Bake 35 minutes or until vegetables are tender and cheese is melted. Remove from oven and cool slightly before slicing.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||25 %|
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