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Summer Squash Stacks With Roasted Red Bell Pepper Sauce

Summer Squash Stacks With Roasted Red Bell Pepper Sauce

Southern Living JUNE 2009

  • Yield: Makes 4 servings
  • Prep time: 20 Minutes
  • Bake: 5 Minutes

Ingredients

  • 1 medium-size yellow squash, cut diagonally into 8 (1/4-inch-thick) slices (about 3/4 lb.)
  • 2 medium zucchini, cut diagonally into 16 (1/4-inch-thick) slices (about 1 lb.)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (8.8-oz.) package fresh mozzarella cheese
  • 16 basil leaves
  • Roasted Red Bell Pepper Sauce
  • Garnish: freshly shaved Parmesan cheese

Preparation

1. Preheat oven to 350°. Brush squash and zucchini with oil; place in a single layer in a jelly-roll pan. Sprinkle with salt and pepper. Bake 5 minutes or until crisp-tender.

2. Cut mozzarella into 8 (1/4-inch-thick) slices. Cut each slice in half. Place half of zucchini on a serving platter. Layer with half each of mozzarella and basil. Top with yellow squash. Layer with remaining mozzarella, basil, and zucchini. Top with Roasted Red Bell Pepper Sauce. Garnish, if desired.

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Summer Squash Stacks With Roasted Red Bell Pepper Sauce Recipe

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