dinner
Summer Italian Vegetables
Ingredients, directions and serving information for Summer Italian Vegetables.
Original recipe text is provided in English.
Servings: 6
Total time: 50 min
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
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Combine onion, squash, tomato, and green pepper in a baking dish.
- Sprinkle with oregano.
- Pour the tomato sauce over the vegetables.
- Bake, uncovered at 350 degrees F for 20 to 30 minutes.
- Top with cheese and bake another 4 to 5 minutes until cheese is melted.
- Refrigerate leftovers.
Source-reported nutrition per serving
serving Size1 serving, 1/6 of recipe
calories62 calories
protein4g
carbohydrate8g
fat2g
saturated Fat1g
fiber2g
sugar4g
sodium75mg
cholesterol6mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
