Squash Provencal
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
Reviews
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?! :)
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
Not sure how to pronounce Squash Provencal, but our family sure appreciates the taste and beauty of this dish.