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Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Yield: Serves: 8
• 142 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, diced
• 2 medium zucchini squash, diced
• 2 medium yellow crookneck or zucchini squash, diced
• 2 cans (14-1/2 oz. each) seasoned diced tomatoes, undrained
• 1-1/2 tsp. dried basil
• 1-1/2 tsp. dried oregano
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup (1 oz.) Sargento® Grated Parmesan Cheese
• 2 cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese or Sargento® Fancy Shredded 6 Cheese Italian Cheese

Directions

1. Heat oil in a large skillet over medium heat. Add onion; cook 4 minutes, stirring occasionally.
2. Add squash, tomatoes, basil, oregano, salt and pepper. Turn down heat and simmer 12 minutes or until vegetables are tender and liquid is reduced.
3. Stir in Parmesan cheese. Top with Mozzarella cheese; cover and cook 2 minutes or until cheese is melted.