Baked Zucchini and Tomato with Mozzarella

Ingredients

• Garlic

  Raw

  1 clove or 3g

• Onions

  Raw

  1 ½ medium or 165g

• Zucchini

  Summer squash, includes skin, raw

  4 medium or 784g

• Tomatoes

  Red, ripe, raw, year round average

  18 ½ slice, medium or 370g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Salt

  Table

  3 dash or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk

  1 ¾ cup, shredded or 196g

Directions

1. Chop the garlic, dice the onion, and slice the zucchini and tomatoes.
2. In a pan, stir fry the zucchini in the vegetable oil over medium-high heat until tender.
3. Add the tomatoes and onion to the pan and cook until the juices are released. Combine with the zucchini and season with salt and pepper to taste.
4. Preheat the oven to 350°F.
5. Simmer the vegetables on low heat for 10 minutes.
6. Transfer the vegetables to a baking pan and bake for 5 minutes. Top with mozzarella cheese and bake for an additional 12 minutes.

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