Cheesy Italian Vegetables
INGREDIENTS
- 2 Tbsp. olive oil
- 1 medium onion, diced
- 2 medium zucchini squash, diced
- 2 medium yellow crookneck or zucchini squash, diced
- 2 cans (14-1/2 oz. each) seasoned diced tomatoes, undrained
- 1-1/2 tsp. dried basil
- 1-1/2 tsp. dried oregano
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1/4 cup (1 oz.) Sargento® Grated Parmesan Cheese
- 2 cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese or Sargento® Fancy Shredded 6 Cheese Italian Cheese
DIRECTIONS
- 1
Heat oil in a large skillet over medium heat. Add onion; cook 4 minutes, stirring occasionally.
- 2
Add squash, tomatoes, basil, oregano, salt and pepper. Turn down heat and simmer 12 minutes or until vegetables are tender and liquid is reduced.
- 3
Stir in Parmesan cheese. Top with Mozzarella cheese; cover and cook 2 minutes or until cheese is melted.
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Yield: Serves: 8
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 154
Total Fat 10.2g
Saturated Fat 4.8g
Trans Fat 4.6g
Polyunsaturated Fat 0.6g
Cholesterol 22g
Sodium 243g
Carbohydrates 7g
Protein 9g
Dietary Fiber 2g
Vitamin A 75g
Vitamin C 11g
Calcium 241g
Iron 1g
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