Ingredients

1/2 small onion
finely chopped
2 cloves garlic
minced
4-5 small red potatoes
sliced
1 tablespoon olive oil
2 cups shredded mozzarella cheese
divided
1 medium summer squash
sliced
1 medium zucchini
sliced
4 medium sized tomatoes
sliced
1 teaspoon salt
1 teaspoon pepper
5 fresh basil leaves
finely chopped
divided

Directions

Preheat oven to 375 degrees F. Prepare onion, garlic and sliced potatoes (about 1/4 inch thick). Heat olive oil over medium heat in a 10 or 12-inch oven safe skillet. Add onion, garlic, and potatoes to pan and stir to coat with oil. Cook over medium heat, stirring occasionally until golden brown and tender. Add 1 cup mozzarella cheese. In a bowl, toss together the squash, zucchini and tomatoes with salt, pepper, and half of the finely chopped basil. Layer squash and tomato slices over the potato and cheese layer. Top with remaining mozzarella cheese. Bake 35 minutes or until vegetables are tender and cheese is melted. Remove skillet from oven and top with remaining basil.

Nutrition Facts

200 Calories
8 g fat
4 g saturated fat
20 mg cholesterol
490 mg sodium
24 g carbohydrate
3 g fiber
5 g sugars
10 g protein