Summer Squash Pizza
(Alternate Main Dish Choice)

INGREDIENTS

1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
Cooking spray
1 (12-inch) packaged pizza crust
2 plum tomatoes, cut into (1/8-inch-thick) slices
1/4 cup (1 ounce) finely grated pecorino Romano cheese
2 tablespoons thinly sliced fresh basil
1/2 teaspoon finely chopped fresh oregano

DIRECTIONS

Prepare grill.

Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

Reduce grill temperature to medium.

Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Calories: 165 (33% from fat). Fat: 6.1g (sat 1.5g,mono 0.7g,poly 0.1g). Protein: 5.6g. Carbohydrate: 23.5g. Fiber: 1.5g. Cholesterol: 4mg. Iron: 1.6mg. Sodium: 225mg. Calcium: 92mg.

SERVINGS: 8 (serving size: 1 slice)

You can use all zucchini or yellow squash for this grilled pie. Serve one slice as an appetizer or two with a salad for a simple supper.

Recipe from Cooking Light, JULY 2008.