"This satisfying side dish is one of our family's all-time favorites and looks beautiful on a buffet table, too," says Barbara Nowakowski from North Tonawanda, New York.
INGREDIENTS
* 1 large unpeeled potato (12 ounces) * 3/4 cup thinly sliced green pepper * 3/4 cup thinly sliced sweet red pepper * 1 teaspoon olive oil * 2 small yellow summer squash, thinly sliced * 2 small zucchini, thinly sliced * 1 teaspoon dried oregano * 1/2 teaspoon salt * 1/8 teaspoon pepper * 1/2 cup shredded reduced-fat sharp cheddar cheese * 1 tablespoon butter
SERVINGS 6 CATEGORY Side Dish METHOD Microwave PREP 20 min. COOK 30 min. TOTAL 50 min.
DIRECTIONS
Pierce potato with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 2-3 minutes or until tender but firm. Cool slightly; cut into thin slices. In a microwave-safe bowl, combine the green and red peppers; drizzle with oil. Cover and microwave on high for 2 to 3-1/2 minutes or until crisp-tender. In a 1-1/2-qt. baking dish coated with nonstick cooking spray, layer half of the potato, yellow squash, zucchini, pepper mixture, oregano, salt, pepper and cheese. Repeat layers. Dot with butter. Cover and bake at 375° for 20-25 minutes or until squash is crisp-tender. Uncover; bake 10 minutes longer or until heated through. Yield: 6 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave.
