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Squash Provencal

Name: Squash Provencal
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: Europe, Italian
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

3 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 45 min.

Makes

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.

Squash Provencal Recipe photo by Taste of Home

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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

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.
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.

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.

Squash Provencal

Total Time

Makes

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Ingredients

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