Skillet Veggie Bake
11 ingredients
10 steps
Ingredients
- 1 can (15 Oz. Size) Tomato Sauce
- 1 Tablespoon Tomato Paste
- 1 cup Zucchini, Thinly Sliced
- 1 whole Large Sweet Bell Pepper, Stem And Seeds Removed, Thinly Sliced Into Rings
- 13 cups Onion, Sliced Into Thin Rings
- 1 cup Shredded Carrots
- 5 leaves Basil, Torn
- 1 whole Plum Tomato, Thinly Sliced
- 1/4 teaspoons Garlic Powder
- 1 teaspoon Oregano
- 2 ounces, weight Mozzarella Cheese, Shredded, Fat Free
Directions
-
1Preheat oven to 350 F. Spray a 10 oven safe skillet with cooking spray or use a similar sized baking dish; set aside.
-
2In a bowl, mix together tomato sauce and tomato paste; set aside.
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3Layer the skillet in this order: zucchini, sweet bell pepper, onion, carrots, basil, and tomato.
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4Top with tomato sauce mixture and sprinkle with garlic powder and oregano.
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5Place in the oven and bake for 25 minutes or until sauce is bubbly.
-
6Take the skillet out of the oven and sprinkle with mozzarella cheese.
-
7Place it back in the oven and bake for 5 more minutes or until cheese is melted.
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8Remove from oven.
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9Let it cool for a few minutes and serve.
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10Top with Parmesan cheese and chili peppers if desired.
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