| 1 tbsp | Olive Oil | |
| 2 cups | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 0.50 (ea. 4.20 oz) | Bell pepper, sweet, green | |
| 2 (ea. 6.91 oz) | Zucchinis, Courgettes, Summer Squash, raw | |
| ½ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Pepper, black, ground | |
| ½ lb | Roast Beef, deli-style, cooked | |
| ½ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 32.84 oz | altogether (view nutrition facts) |
Preparation
- Serving size:8.20 oz (calculated)Notes: 1 1/2 cups
- In a large pan over medium-high heat, heat the oil.
- Saute the sliced onions and mushrooms until nicely caramelized, about 8 minutes.
- Add the chopped green pepper and zucchini and saute until tender, about 5 minutes.
- Season with salt and pepper.
- Tear the sliced roast beef into pieces and stir the chunks in.
- Sprinkle over the mozzarella.
- Enjoy!
- You can store the dish in an airtight container for 5 days in the fridge. Stir in the roast beef and sprinkle over the cheese after reheating.
Meal Prep Tip
- Calorie count171 kcal
- % of calories by macros
Fat 48.5 % 83 kcal 9.4 g Net Carbs 12.3 % 21 kcal 5.3 g Dietary Fiber 2.3 % 4 kcal 1.8 g Protein 36.8 % 63 kcal 16 g - Approx. WW SmartPoints™3.9
- Cholesterol 41.4 mg
- Sodium 887.6 mg
- Fat 9.4 g
- Saturated Fat 3.5 g
- Trans Fat 0.1 g
- Carbohydrates 7.1 g
- Dietary Fiber 1.8 g
- Total Sugars 4.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 16.1 g
- Calcium 104.6 mg
- Iron 1.8 mg
- Magnesium 37.8 mg
- Potassium 786.8 mg
- Zinc 2.7 mg
- Vitamin A (Retinol Equivalents) 41.7 mcg
- Vitamin B12 1.3 mcg
- Vitamin C 31 mg
- Folate 36.8 mcg
- Folic Acid 0 mcg