Italian Veggie BakeSubmitted by pamelagl
Makes 8 servings
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Lots of fiber, good taste, many variations - its yours to choose!
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Ingredients
| 8 |
oz mozzarella cheese |
| 4 |
zucchini |
| 4 |
cups butternut squash |
| 1 |
cup onion |
| 1 |
cup red bell pepper |
| 6 |
pieces sun dried tomato |
| 907.18 |
g Classico Tomato & Basil Pasta Sauce |
| 2 |
tbsp garlic |
| 2 |
tbsp olive oil |
Directions
- Slice zucchini and butternut squash lengthwise and bake at 350 degrees for 25 minutes, allow to cool
- Dice onion, roast red bell peppers and dice
- Drain and dice 6 pieces sundried tomotoes
- Pour olive oil in large oven proof dish
- add onion and garlic to saute until tender
- add squash and red bell pepper and heat through
- add jar of Classico Pasta Sauce and combine
- layer cheese on top
- Bake at 350 for 35 minutes or until cheese is browned and bubbly.
Categories
Vegetables, Main Dish, Bake
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Serving Size 343.3g |
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Amount Per Serving |
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Total Carbohydrates 25.8g 9%
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| Vitamin A 173% |
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Vitamin C 104% |
| Calcium 32% |
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Iron 13% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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