Skillet Veggie Bake

• 1 can (15 Oz. Size) Tomato Sauce
• 1 Tablespoon Tomato Paste
• 1 cup Zucchini, Thinly Sliced
• 1 whole Large Sweet Bell Pepper, Stem And Seeds Removed, Thinly Sliced Into Rings
• 13 cups Onion, Sliced Into Thin Rings
• 1 cup Shredded Carrots
• 5 leaves Basil, Torn
• 1 whole Plum Tomato, Thinly Sliced
• 1/4 teaspoons Garlic Powder
• 1 teaspoon Oregano
• 2 ounces, weight Mozzarella Cheese, Shredded, Fat Free

1. Preheat oven to 350 F. Spray a 10 oven safe skillet with cooking spray or use a similar sized baking dish; set aside.
2. In a bowl, mix together tomato sauce and tomato paste; set aside.
3. Layer the skillet in this order: zucchini, sweet bell pepper, onion, carrots, basil, and tomato.
4. Top with tomato sauce mixture and sprinkle with garlic powder and oregano.
5. Place in the oven and bake for 25 minutes or until sauce is bubbly.
6. Take the skillet out of the oven and sprinkle with mozzarella cheese.
7. Place it back in the oven and bake for 5 more minutes or until cheese is melted.
8. Remove from oven.
9. Let it cool for a few minutes and serve.
10. Top with Parmesan cheese and chili peppers if desired.

tomato sauce, tomato paste, zucchini, sweet bell pepper, onion, carrots, basil, tomato, garlic, oregano, mozzarella cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/skillet-veggie-bake/ (may not work)