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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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 (6 ounces) shredded part-skim mozzarella cheese |
2 tablespoons grated parmesan cheese |
Directions:
1. Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13-in. x 9-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. Yield: 8 servings.
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