INGREDIENTS:

2 medium zucchini sliced
2 medium yellow squash sliced
5 medium tomatoes sliced
1/2 cup quality parmesan cheese shredded
1/2 teaspoon of black pepper
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon Italian seasoning

INSTRUCTIONS:

Preheat oven to 375 degrees
Arrange zucchini, squash and tomatoes in a backing dish in an alternating pattern
Combine all spices and sprinkle over the vegetables then top with shredded cheese
Bake for 25-30 minutes until squash is soft and cheese has started to brown

ALLOWANCES:

Makes 8 servings
Count each as 1 serving of group 2 – restricted vegetables and 1 serving of group 6.
Recipe courtesy of The Nutritionist Reviews