Photo: Oxmoor House
Prep Time
14 Mins
Cook Time
3 Mins
Yield
4 servings (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)

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.

How to Make It

Step 1

Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page

Step 2

Prepare grill.

Step 3

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.

Step 4

Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.

Step 5

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.

Cooking Light Superfast Suppers

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