This warm, delightful dinner is high in protein, low in calories, and chock-full of veggies.
Cook time: 1 hrs, 30 mins
2 (125g) Sardines in Vegetable Oil.
1 pound button mushrooms, thinly sliced
1 pound tomatoes, sliced ¼ inch thick
1 pound squash (zucchini or yellow) sliced ¼ inch thick
1 large russet potato, sliced ¼ inch thick
2 tablespoons olive oil
1 medium onion, thinly sliced
1 tablespoon fresh thyme leaves
1/4 teaspoon ground black pepper
1 cup grated mozzarella cheese
Heat oven to 190°C.
In a medium skillet, heat oil over medium heat and cook onion until slightly tender and lightly browned, approximately 5 minutes.
Add sliced mushrooms and ground pepper; continue cooking for 5 minutes
Arrange the mushroom/onion mixture on the bottom of a 9" x 13" baking dish that has been sprayed lightly with cooking spray.
Overlap tomato, squash, and potato in rows over the mushroom/onion mixture, fully covering the mixture.
Scatter the chopped sardines over the top of the vegetable mixture.
Sprinkle with the fresh thyme leaves and grated mozzarella cheese.
Bake, covered with foil, for 20 minutes.
Uncover and continue baking for approximately 20 more minutes until golden.