Skillet Veggie Mozzarella
Extra virgin olive oil
1 medium onion, chopped
3-4 cloves garlic, minced
1 zucchini diced
1 summer squash diced
1 red bell pepper diced
1 can diced tomatoes
Coarse salt/freshly ground pepper to taste
8 oz ball of fresh mozzarella, sliced
1. In a large saute pan, heat a few tablespoons of olive oil over medium-high heat. Add diced onion and saute until translucent.
2. Add the zucchini, summer squash, red bell pepper and garlic. Saute until the veggies s become tender. Add the diced tomatoes and salt/pepper and bring mixture to a boil. Reduce heat, cover and simmer for 10 minutes.
3. Cover the veggies with the sliced fresh mozzarella, cover and simmer until mozzarella is fully melted (approx 5 minutes). Serve immediately over whole wheat pasta (I generally use “egg noodle” or penne rigate shaped pasta)