Ingredients: 
1/2 small onion, finely chopped
2 cloves garlic, minced
4-5 small red potatoes, sliced
1 tablespoon olive oil
2 cups shredded mozzarella cheese, divided
1 medium summer squash, sliced
1 medium zucchini, sliced
4 medium sized tomatoes, sliced
1 teaspoon salt
1 teaspoon pepper
5 fresh basil leaves, finely chopped, divided

Yield: 
8, 1 cup servings

Directions: 

Preheat oven to 375 degrees F. Prepare onion, garlic and sliced potatoes (about 1/4 inch thick). Heat olive oil over medium heat in a 10 or 12-inch oven safe skillet. Add onion, garlic, and potatoes to pan and stir to coat with oil. Cook over medium heat, stirring occasionally until golden brown and tender. Add 1 cup mozzarella cheese. In a bowl, toss together the squash, zucchini and tomatoes with salt, pepper, and half of the finely chopped basil. Layer squash and tomato slices over the potato and cheese layer. Top with remaining mozzarella cheese. Bake 35 minutes or until vegetables are tender and cheese is melted. Remove skillet from oven and top with remaining basil.


Nutritional Analysis: 
200 Calories
8 g fat
4 g saturated fat
20 mg cholesterol
490 mg sodium
24 g carbohydrate
3 g fiber
5 g sugars
10 g protein

Farmer's Market Skillet Bake

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2017


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