Summer Squash Ring

Ingredients:

• Nonstick cooking spray

• 1 tablespoon olive oil, plus more for drizzling

• 1 large yellow onion, small diced

• 2 garlic cloves, minced

• 1 medium zucchini, thinly sliced

• 1 medium yellow squash, thinly sliced

• 1 medium baking potato, thinly sliced

• 2 medium Roma tomatoes, thinly sliced

• Heaping 1/4 teaspoon Italian seasoning

• Salt and freshly cracked pepper, to taste

• 1/4 cup shredded mozzarella cheese

• 2 Tablespoons freshly grated Parmesan

Directions:

• • Preheat oven to 400 degrees F.

  • Lightly coat a round pie pan with nonstick cooking spray. Set aside.

  • In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan.

  • Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

  • Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

  • Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

  • Enjoy!

TIPS

• • The vegetables should be sliced into 1/8”-thick rounds. You can use a mandolin, just make sure the blade thickness is 1/8”, otherwise you may end up with too-thin slices.

  • Try to layer vegetable slices of the same diameter with each other, as this makes layering easier.