ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Italian Vegetables en Papillote

Yield 8 servings

Ingredients

  • 1 large zucchini, quartered lengthwise and sliced (about 2 cups)
  • 1 large yellow squash, quartered lengthwise and sliced (about 2 cups)
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups sliced mushrooms
  • 1 1/2 cups diced tomato
  • 1 cup thinly sliced onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Nutrition Information

  • calories 65
  • caloriesfromfat 48 %
  • fat 3.5 g
  • satfat 1.2 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 3.6 g
  • carbohydrate 6.1 g
  • fiber 1.6 g
  • cholesterol 4 mg
  • iron 0.8 mg
  • sodium 172 mg
  • calcium 89 mg

How to Make It

  1. Combine all ingredients in a bowl, and toss gently.

  2. Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup vegetable mixture near the fold.

  3. Fold parchment paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 400° for 20 minutes or until the packets are puffed and lightly browned. Place the packets on individual servings plates, and cut open; serve immediately.