Skillet Summer Squash Parmesan |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great way to use up those garden vegetables. Recipe is from Family Circle. Ingredients:
3 large summer squash, about 2 pounds |
1/2 teaspoon garlic salt |
1/2 teaspoon black pepper |
4 plum tomatoes, cored and thinly sliced |
1 (14 1/2 ounce) can italian-style diced tomatoes |
2 cups shredded reduced-fat italian cheese blend |
1/4 cup grated parmesan cheese |
1/2 lb whole wheat spaghetti |
Directions:
1. Heat oven to 400 degrees.
2. Cut squash on the diagonal into 1/4-inch slices.
3. Season with 1/4 t each of the garlic salt and pepper.
4. Coat 2 baking sheets with cooking spray; place squash slices on pans.
5. Bake at 400 degrees for 20 minutes.
6. Season tomato slices with remaining 1/4 t each garlic salt and pepper.
7. Spoon 1/3 of diced tomatoes into the bottom of a large nonstick skillet.
8. Layer with half of the squash, half of the tomato slices, 1/3 of the diced tomatoes and half the Italian-blend cheese.
9. Repeat layering.
10. Top with Parmesan.
11. Cover and simmer 25 minutes over low heat.
12. Prepare pasta following package directions; serve on the side.
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