Zucchini season is upon us once again! This was delicious and low in calories. I used zucchini and basil from our garden and when I make it again, I’ll be able to use tomatoes from the garden too.

2 medium zucchini or summer squash, sliced

2 medium tomatoes, sliced

1/4 cup finely chopped green onion

1/4 cup chopped basil plus 2 tablespoons for topping

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup shredded mozzarella cheese

1 dash balsamic vinegar

1 Preheat oven to 400. Spray 9 x 13″ pan with cooking spray.

2 Arrange squash and tomato in rows like shingles in the prepared dish.

3 Whisk together green onions, 1/4 cup basil, oil, salt, and pepper. Spoon mixture over veggies. Sprinkle with mozzarella. Bake until veggies are tender and cheese has melted, about 30 minutes. Sprinkle with remaining basil and drizzle with balsamic vinegar.

recipe from Eating Well