Prep: 3 minutes; Cook: 14 to 17 minutes. Use any combination of yellow squash and zucchini to get 3 cups of chopped squash. Grill the squash and mushroom caps while the potato cakes reheat.
Ingredients
* 4 POTATO CAKES
* 2 small zucchini
* 1 small yellow squash
* 4 small portobello mushroom caps
* 1/2 teaspoon pepper
* Cooking spray
* 2 cups fire-roasted tomato and garlic pasta sauce (such as Classico)
* 1/2 cup preshredded fresh Parmesan cheese
Preparation
Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.
Prepare grill.
Cut squash lengthwise into 4 slices each. Sprinkle squash and mushrooms with pepper, and coat with cooking spray. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from heat. Chop squash; set aside.
Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.
Place mushroom caps on plates; top each with a potato cake. Spoon squash over potato cakes. Top each with pasta sauce, and sprinkle with cheese.
For more healthy food recipes visit here.
No comments:
Post a Comment