Simplemozzarellavegetabledish Recipes

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SIMPLE MOZZARELLA- VEGETABLE DISH



Simple Mozzarella- Vegetable Dish image

Make and share this Simple Mozzarella- Vegetable Dish recipe from Food.com.

Provided by Jess96

Categories     Canadian

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

2 teaspoons reduced-calorie margarine (I just use olive oil spray)
1/2 cup thinly sliced celery
1 garlic clove, minced
1 cup sliced zucchini (I use peppers or what ever I have)
1/2 cup canned crushed tomatoes (again I use low sodiam tomato sauce or what I have in the house)
2 ounces low fat mozzarella
1 tablespoon Italian spices

Steps:

  • In an 8-inch non-stick skillet, heat margarine untill hot (or oil spray).
  • Add celery and garlic and sauté untill garlic is lightly browned.
  • Add zucchini or (peppers) and sauté untill tender crisp.
  • Stir in tomatoes or (sauce) and seasonings and simmer until veggies are tender and there's not much liquid left.
  • Sprinkle hot veggies with grated mozzerella or pop in micro to melt.
  • Enjoy!

Nutrition Facts : Calories 242.6, Fat 13.3, SaturatedFat 6.5, Cholesterol 36.3, Sodium 780.1, Carbohydrate 16.5, Fiber 4.1, Sugar 8.6, Protein 16.9

MIXED VEGGIE AND MOZZARELLA FLATBREAD RECIPE BY TASTY



Mixed Veggie And Mozzarella Flatbread Recipe by Tasty image

For a quick lunch or dinner that feels a little lighter than pizza (but just as indulgent), look no further than this mixed veggie and mozzarella flatbread. Grill some up instead of your standard hamburgers and hotdogs at your next cookout!

Provided by Rachel Gaewski

Categories     Lunch

Time 1h55m

Yield 4 servings

Number Of Ingredients 16

¾ cup warm water, plus 2 tablespoons
1 ½ teaspoons instant yeast
1 cup all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 ½ teaspoons kosher salt
1 teaspoon olive oil, plus more for brushing
2 tablespoons olive oil
1 cup white mushroom, sliced
1 cup red onion, thinly sliced
½ teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced
1 cup yellow bell pepper, sliced
1 cup red bell pepper, sliced
10 oz ciliegine mozzarella balls
12 fresh basil leaves, torn

Steps:

  • Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  • Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  • Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  • Sauté the vegetables: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the red onion, salt, and pepper. Cook for another 3-5 minutes, until slightly softened. Add the garlic and bell peppers and sauté for 2 minutes more, until the peppers are just beginning to soften. Remove the pan from the heat.
  • Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
  • Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
  • Turn the broiler to high. Line 2 baking sheets with parchment paper and place 2 flatbreads on each pan.
  • Evenly divide the sautéed vegetables between the flatbreads. Scatter the mozzarella over the top.
  • Broil the flatbreads for 2-3 minutes, watching carefully to make sure they don't burn, until the cheese has melted and begins to brown.
  • Top the flatbreads with torn basil.
  • Enjoy!

Nutrition Facts : Calories 587 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams

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