Squash Provencal Recipe

5 3 3
Squash Provencal Recipe
Squash Provencal Recipe photo by Taste of Home
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Squash Provencal Recipe

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5 3 3
Publisher Photo
All of my family loves vegetables, and in the summer when squash is plentiful, I serve this dish frequently. It is truly my husband's favorite and can serve as a complete dinner for him.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 medium zucchini, thinly sliced
  • 1 medium onion, sliced
  • 1/2 cup uncooked instant rice
  • 3 tablespoons butter, divided
  • 1 medium yellow summer squash, thinly sliced
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13-in. x 9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes.
In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter.
Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Squash Provencal in Reminisce June/July 2009, p48

Nutritional Facts

1 each: 165 calories, 8g fat (5g saturated fat), 25mg cholesterol, 508mg sodium, 17g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat.

  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 medium zucchini, thinly sliced
  • 1 medium onion, sliced
  • 1/2 cup uncooked instant rice
  • 3 tablespoons butter, divided
  • 1 medium yellow summer squash, thinly sliced
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  1. Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13-in. x 9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes.
  2. In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter.
  3. Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 8 servings.
Originally published as Squash Provencal in Reminisce June/July 2009, p48

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dawnrosanne User ID: 1014810 230421
Reviewed Jul. 30, 2015

"Very good! I did not have stewed tomatoes so just used canned whole tomatoes. This was a very tasty dish. I also omitted the salt cause who needs more salt?! :)"

MY REVIEW
rmorel011 User ID: 6750337 184125
Reviewed Jul. 8, 2012

"I have searched for over a year for this recipe. I found it in the magazine then lost the magazine. Great for garden bounty of tomatoes, yellow and zuchinni squash"

MY REVIEW
deedsmith User ID: 1737665 100696
Reviewed May. 11, 2010

"Not sure how to pronounce Squash Provencal, but our family sure appreciates the taste and beauty of this dish."

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