Taste of Home
Squash Provencal
TOTAL TIME: Prep: 20 min. Bake: 45 min.
YIELD: 8 servings.
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.
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 shredded part-skim mozzarella cheese
-
2 tablespoons grated Parmesan cheese
Directions
-
1.
Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13x9-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.
Nutrition 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.
© 2024 RDA Enthusiast Brands, LLC