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

  Low sodium

  1 ¾ cup, shredded or 198g

Directions

1. Chop garlic, dice onion, slice zucchini and tomato.
2. Stir fry zucchini in the oil over medium-high heat, until tender.
3. Stir fry tomato and onion until juice comes out, then add zucchini and stir together; add in salt and pepper to taste.
4. Preheat oven to 350 degree F.
5. Simmer vegetables in low heat for 10 minutes.
6. Pour into a baking pan and bake for 5 minutes, then add mozzarella on top and bake for another 12 minutes. Enjoy!

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