Summer Squash Stacks With Roasted Red Bell Pepper Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Ingredients:
1 medium-size yellow squash, cut diagonally into 8 (1/4-inch-thick) slices (about 3/4 lb.) |
2 medium zucchini, cut diagonally into 16 (1/4-inch-thick) slices (about 1 lb.) |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (8.8-oz.) package fresh mozzarella cheese |
16 basil leaves |
garnish: freshly shaved parmesan cheese |
Directions:
1. Preheat oven to 350°. Brush squash and zucchini with oil; place in a single layer in a jelly-roll pan. Sprinkle with salt and pepper. Bake 5 minutes or until crisp-tender.
2. Cut mozzarella into 8 (1/4-inch-thick) slices. Cut each slice in half. Place half of zucchini on a serving platter. Layer with half each of mozzarella and basil. Top with yellow squash. Layer with remaining mozzarella, basil, and zucchini. Top with Roasted Red Bell Pepper Sauce. Garnish, if desired.
|
|