Caprese Zucchini Casserole

A summertime favorite gets an Italian spin in this delicious side dish with tomatoes, mozzarella and basil. You can use zucchini or summer squash in this caprese-style casserole, or a combination of the two. A sprinkling of fresh basil and a drizzle of balsamic vinegar just before serving brightens up the flavors.

Prep/Cook Time: 55 Minutes, Servings: 6

Ingredients

• 2 medium zucchini and/or summer squash, sliced
• 2 medium tomatoes, sliced
• ¼ cup finely chopped shallot
• ¼ cup chopped basil plus 2 tablespoons, divided
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ¾ cup shredded fresh mozzarella cheese (3 ounces)
• Balsamic vinegar (optional)

Directions

1. Preheat oven to 400°F. Coat an 8-by-8- or 7-by-10-inch baking dish with cooking spray.
2. Arrange squash and tomatoes decoratively, like rows of shingles (some may need to be cut in half), in the prepared dish.
3. Combine shallot, ¼ cup basil, oil, salt and pepper in a small bowl. Spoon the mixture over the vegetables. Sprinkle evenly with mozzarella. Bake until the vegetables are tender and the cheese has melted, about 30 minutes. Sprinkle with the remaining 2 tablespoons basil. Drizzle with balsamic vinegar, if desired.

Nutritional Information

Per Serving: 86⅘ Calories, Total Fat: 5⅖ g, Saturated Fat: 2 g, Cholesterol: 9 mg, Carbohydrates: 5⅔ g, Fiber: 1⅕ g, Total Sugars: 3 g, Protein: 4⅘ g, Sodium: 296⅒ mg, Potassium: 325⅗ mg, Iron: ⅗ mg, Folate: 29⅔ mcg, Calcium: 120⅔ mg, Vitamin A: 808⅞ IU, Vitamin C: 18⅓ mg

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