Skillet Veggie Mozzarella
INGREDIENTS:
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
DIRECTIONS:
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)
I cannot wait to try this recipe, I bought the fresh mozzarella! Oh my goodness Grace is precious!!!!!! Look you are making amazing meals too…..
For anyone reading this blog, this skillet veggie mozzarella was amazing! You really should try it out for yourself. It smells great, looks beautiful, and tastes out of this world good! And this coming from the man who Rebecca has referred to as vegetable deficient. The chicken version of this meal is also incredible, but none of us missed the meat last night. Bottom line, if you are looking for a good vegetarian meal this is it!