Lunch: Summer Squash, Ham, and Mozzarella Crepes

With this savory stuffed crepe recipe, you can have dinner on the table in less than 30 minutes.

This recipe includes superfoods such as:

Basil

Health benefits of Summer Squash, Ham, and Mozzarella Crepes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 tsp. olive oil
1 clove garlic
1 lb. plum tomatoes
3 zucchini
1 small red pepper
1/2 c. loosely packed fresh basil leaves
1/4 tsp. coarsely ground black pepper
1/2 tsp. salt
1 package refrigerated crepes (ten 7-inch crepes)
10 thin slices baked ham
1 1/2 c. shredded part-skim mozzarella cheese

Instructions

Preheat oven to 400 degrees F. In nonstick 12-inch skillet, heat oil over medium-high heat. Add garlic; cook 1 minute, stirring. Add tomatoes, zucchini, and red pepper; cover and cook 7 minutes or until tender, stirring occasionally.
Stir in basil, ground pepper, and salt; cook, uncovered, 5 minutes or until all liquid evaporates. Reserve 1 cup zucchini mixture; keep warm.
Place crepes on work surface; top each with 1 ham slice, then about 1/3 cup zucchini mixture; sprinkle with mozzarella. Fold each crepe over to enclose filling. Place crepes, seam sides up, in two 13" by 9" baking pans.
Bake crepes 6 minutes or until golden. Top with reserved zucchini mixture to serve.

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