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Squash Provencal

5 | 3 Reviews
Total Time:Prep: 20 min. Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Bonnie Cash, Petersburg, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 11, 2022

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.

TEST KITCHEN APPROVED

Squash Provencal

5 | 3 Reviews Add your review
Yield:8 servings
Prep:20 min
Cook:45 min
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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
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Directions

  1. 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.
  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.

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.
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