Vegetable Napoleon


Yield

Makes 2 servings

Ingredients

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.

Preparation

  1. Preheat oven to 350°F. Lightly spray small loaf pan with cooking spray. Combine seasoning mix, pepper and garlic, in small bowl.
  2. 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.
  3. Bake 35 minutes or until vegetables are tender and cheese is melted. Remove from oven and cool slightly before slicing.

Nutritional Information

Serving Size: 1/2 of total recipe
Calories 78
Calories from Fat 25 %
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 6 mg
Carbohydrate 9 g
Fiber 3 g
Protein 6 g
Sodium 105 mg

Dietary Exchange

Vegetable 2
Fat 1/2

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