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Summer Italian Vegetables

Summer Italian Vegetables

20 Ratings
20 Ratings
Recipe Image
Makes: 6 Servings
Total Cost: $$$$

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 Farmer's Market.

Ingredients

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

Directions

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

Notes

Source:

Colorado State University and University of California at Davis. Eating Smart Being Active Recipes.

Nutrition Information

Nutrients Amount
Total Calories 67
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 6 mg
Sodium 75 mg
Carbohydrates 8 g
Dietary Fiber 2 g
Total Sugars 5 g
Added Sugars included 2 g
Protein 4 g
Vitamin D 0 mcg
Calcium 93 mg
Iron 1 mg
Potassium 321 mg
N/A - data is not available
Nutrients Amount
Total Calories 67
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 6 mg
Carbohydrates 8 g
Dietary Fiber 2 g
Total Sugars 5 g
Added Sugars included 2 g
Protein 4 g
Minerals
Calcium 93 mg
Potassium 321 mg
Sodium 75 mg
Copper 81 mcg
Iron 1 mg
Magnesium 21 mg
Phosphorus 88 mg
Selenium 2 mcg
Zinc 1 mg
Vitamins
Vitamin A 43 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0.2 mcg
Vitamin C 26 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 10 mcg
Folate 24 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 2 mg
Choline 12 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups
Dairy 1/4 cups

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