INGREDIENTS
2
Bell peppers, thin
6 oz
Button mushrooms
1/2 tsp
Garlic powder
1
Sweet onion, thin
24 oz
Spaghetti sauce
12 oz
Rotini pasta, cooked gluten-free
1 1/3 tbsp
Italian seasoning, dried
1/2 tsp
Pepper
1 1/2 tsp
Salt
1/4 cup
Olive oil
1/2 cup
Bread crumbs, gluten-free
8
cut into cubes 2 tbsp. butter
8 oz
Mozzarella
1/4 cup
Parmesan cheese, grated
2
Summer squash (cut in half and then into ½-inch thick slices)
2
Zucchini squash (cut in half and then into ½-inch thick slices)