SQUASH PROVENCAL

Squash Provencal image

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.

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges