This recipe came together because I had fresh vegetables that needed to be used. I’m on a diet, so the fact that this is low calorie (only 850 for the entire pan!*) and super easy to make is really great news. Plus, I love pizza and this dish has a pizza vibe to it, for sure.
2 squash diced
3 zucchini diced
1 can Hunt’s diced tomatoes w/ garlic, basil & oregano (pre-seasoned in the can)
1 1/4 cups (5 servings) Kraft shredded mozzarella
olive oil, garlic salt, red pepper flakes
Saute the squash and zucchini in olive oil, and season with garlic salt. When it’s tender-crisp add the tomatoes and some red pepper flakes and stir. Pour the mixture into a casserole dish. Sprinkle the cheese on top. Bake at 375 for 15 minutes.**
Serves 2-3 as a solo dish and up to 4 if it’s accompanied by a big, green salad.
*Calorie count is approximate.
**Baking temperature and time may vary depending upon your oven.