Skillet Summer Squash Parmesan
Recipe from
Family Circle
The squash, tomato, and Parmesan cheese layers of this meatless main-dish recipe are seasoned with plenty of Italian flavors.
Servings:
6 servings
Prep Time:
15 mins
Total Time:
1 hr
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Ingredients
-
3large summer squash, about 2 poundssee savings
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1/2 teaspoongarlic saltsee savings
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1/2 teaspoonblack peppersee savings
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4plum tomatoes, thinly slicedsee savings
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1 can (14-1/2 ounce)Italian flavored diced tomatoessee savings
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2 cupsreduced-fat Italian blend shredded cheesesee savings
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1/4 cupgrated Parmesansee savings
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1/2 poundwhole wheat spaghettisee savings
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Directions
1.
Heat oven to 400 degrees F. Cut squash on the diagonal into 1/4-inch slices. Season with 1/4 teapoon each garlic salt and pepper. Spray 2 baking sheets with cooking spray and place squash slices on pans. Bake at 400 degrees F for 20 minutes.
2.
Season tomato slices with remaining 1/4 teaspoon each garlic salt and pepper. Spoon 1/3 of the diced tomatoes into the bottom of a large nonstick skillet. Layer half the squash, half the tomato slices, 1/3 of the diced tomatoes and half the cheese. Repeat layering. Top with Parmesan cheese.
3.
Cover and simmmer for 25 minutes over low heat.
4.
Meanwhile, prepare pasta following package directions.
Nutrition information
Per serving: Calories 458, Total Fat 11 g, Saturated Fat 7 g, Cholesterol 34 mg, Sodium 886 mg, Carbohydrate 60 g, Fiber 13 g, Protein 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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