say "cheese" roast red pepper, and summer squash italian style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
zucchini 3 smallyellow summer squash 4 smallred pepper 3 med asiago cheese 2 oz. fresh grated mozzarella cheese part skim 3 oz. Rotel tomatoes with green chilies 2 cans Basil 2 TBSsea salt 1 TSPPepper fresh ground 2 TBSItalian seasoning 2 TBS
Preheat oven to 350....
Place halved seeded red peppers on grill to roast, or roast in broiler until skin is blistered. While peppers are roasting, slice zucchini and summer squash into thin slices.
Layer zucchini and summer squash into glass baking dish 8 x 13 should work well. A little larger or smaller won't hurt. Sprinkle basil, salt and pepper on top of zucchini. Add asiago cheese to top.
Pour 2 cans of Rotel across the layers, then add Italian seasoning sprinkled across the top.
Sprinkle mozzarella cheese next, and place in oven uncovered, bake approx. 30 min or until cheese is bubbly and slightly brown.
Remove skin from roast peppers and coarsely chop.
When cheese is bubbly remove squash from the oven and sprinkle roast red peppers across the browned cheese.
Smile as you serve approximately 12 of your guests.
Number of Servings: 12
Recipe submitted by SparkPeople user MSSHIPLEY.
Place halved seeded red peppers on grill to roast, or roast in broiler until skin is blistered. While peppers are roasting, slice zucchini and summer squash into thin slices.
Layer zucchini and summer squash into glass baking dish 8 x 13 should work well. A little larger or smaller won't hurt. Sprinkle basil, salt and pepper on top of zucchini. Add asiago cheese to top.
Pour 2 cans of Rotel across the layers, then add Italian seasoning sprinkled across the top.
Sprinkle mozzarella cheese next, and place in oven uncovered, bake approx. 30 min or until cheese is bubbly and slightly brown.
Remove skin from roast peppers and coarsely chop.
When cheese is bubbly remove squash from the oven and sprinkle roast red peppers across the browned cheese.
Smile as you serve approximately 12 of your guests.
Number of Servings: 12
Recipe submitted by SparkPeople user MSSHIPLEY.
Nutritional Info Amount Per Serving
- Calories: 81.3
- Total Fat: 2.9 g
- Cholesterol: 7.4 mg
- Sodium: 770.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 3.1 g
- Protein: 4.3 g
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