2 Tbsp. olive oil
1 medium onion, diced
2 medium zucchini squash, diced
2 medium yellow squash
2 cans (14-1/2 oz. each) seasoned diced tomatoes, undrained
1-1/2 tsp. dried basil
1-1/2 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup grated parmesan cheese
2 cups (8 oz.) shredded mozzarella cheese


    Heat oil in a large skillet over medium heat. Add onion; cook 4 minutes, stirring occasionally.
    Add squash, tomatoes, basil, oregano, salt and pepper. Turn down heat and simmer 12 minutes or until vegetables are tender and liquid is reduced.
    Stir in Parmesan cheese. Top with Mozzarella cheese; cover and cook 2 minutes or until cheese is melted.

Recipe courtesy of Sargento Cheese

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