Ingredients:
1 1/2 cups sliced yellow squash, 1/4" slices - should yield 1 cup cooked (2 Greens)
1 1/2 cups sliced zucchini, 1/4 " slices - should yield 1 cup cooked (2 Greens)
1 1/2 cups sliced tomatoes, 1/4" slices - should yield 1 cup cooked (2 Greens)
2 Cloves garlic, minced (2 Condiments)
1 cup shredded reduced fat shredded cheese (1 Lean)
1 package crushed Medifast crackers - optional but helps make it slightly crunchy (1 Optional Snack)
1 tsp olive oil (1 Healthy Fat)
1 tbsp light butter (1 Healthy Fat)
1/4 teaspoon of salt (1 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1 teaspoon dried basil (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
2 tbsp grated reduced fat parmesan cheese (1 Condiment)
Directions:
Slice zucchini and squash into 1/4" slices. Sprinkle with salt and pepper. Melt butter and add olive oil to a large skillet over medium-high heat. Saute squash and garlic for 6 to 7 minutes until tender crisp. Set aside.
Preheat the oven to 350 degrees. Spread squash into an 8 x 8 baking dish sprayed with cooking spray. Then layer the tomatoes on top. Combine cheese and basil with the medifast crackers and sprinkle over the entire dish. Bake for 25 minutes or until top is golden brown. Sprinkle with grated parmesan cheese.
2 Servings with
1/2 Lean, 3 Greens, 2.12 Condiments, and 1 Healthy Fat per Serving
You still need 1/2 a Lean more
