Eat Without

Summer Italian Vegetables

Source: Eating Smart, Being Active Colorado State University and University of California at Davis

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Fresh tomatoes, summer squash, green peppers, and onions give this cheesy side dish a boost to any summer meal. Use any vegetables that you have on hand or find at the Farmers Market.

Makes
6 Servings

Ingredients

  • 1 medium onion, diced
  • 1 medium yellow squash (or zucchini), diced
  • 1 medium tomato, diced
  • 1 medium green bell pepper, chopped
  • 1/2 teaspoon oregano
  • 1 can (8 ounces) low-sodium tomato sauce
  • 1/2 cup part-skim mozzarella cheese, shredded

Directions

  1. Wash hands with soap and water.
  2. Preheat oven to 350 degrees F.
  3. Combine onion, squash, tomato, and green pepper in a baking dish.
  4. Sprinkle with oregano.
  5. Pour the tomato sauce over the vegetables.
  6. Bake, uncovered at 350 degrees F for 20 to 30 minutes.
  7. Top with cheese and bake another 4 to 5 minutes until cheese is melted.
  8. Refrigerate leftovers.

Notes

Learn more about: Onions Squash Tomatoes Bell Peppers Herbs

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