So there I was, staring at another piece of fish and wondering how in the WORLD I was going to put it on a plate with a little variety. I considered my obsessive compulsivité with colors and months and wondered if I could fit in that it was August and that means yellow. I looked in the fridge for whatever veggies I might have to help out, and lo-and-behold! I found yellow squash, yellow bell peppers, and lemons! I made lemon-thyme cod, sauteed peppers and onions, and yellow squash moots-a-rell au gratin. This was going to be fun AND delicious to cook AND eat! This is totally Week Three-friendly for the Detox & Cleanse, low-carb for all you low-carbers, and delicious for all you EVERYONES!!
YELLOW SQUASH MOOTS-A-RELL AU GRATIN
4 yellow squash, sliced about 1/2 inch thick
1 can rotel
1- 8 oz pkg mozzarella cheese
1 tbs sea salt
1 tbs white pepper
1 tsp garlic powder
Place one even layer of squash in a prepared 9x13 baking pan, sprinkle with half the can of rotel, mozzarella cheese, sea salt, pepper, and garlic powder. Place the rest of the squash in a layer over the first layer, then repeat with the other half of the rotel, seasonings, and cheese. Bake at 350 degrees for about 20-25 minutes, or until golden brown and bubbly on top.