Photo: Oxmoor House
Prep Time
14 Mins
Cook Time
3 Mins
Yield
4 servings (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)

Use any combination of yellow squash and zucchini to get 3 cups of chopped squash. Grill the squash and mushroom caps while the potato cakes reheat.

Potato pancakes, usually fried, can be high in fat. But topped with vegetables, you can enjoy a potato pancake treat, with the benefits of veggies like antioxidants, fiber, vitamin E, and vitamin A.

How to Make It

Step 1

Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page

Step 2

Prepare grill.

Step 3

Cut squash lengthwise into 4 slices each. Sprinkle squash and mushrooms with pepper, and coat with cooking spray. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from heat. Chop squash; set aside.

Step 4

Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.

Step 5

Place mushroom caps on plates; top each with a potato cake. Spoon squash over potato cakes. Top each with pasta sauce, and sprinkle with cheese.

Cooking Light Superfast Suppers

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