Skillet Summer Squash Parmesan


Recipe & picture courtesy of Family Circle

Makes: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Bake: 20 minutes

  • 3 large summer squash, about 2 pounds
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 4 plum tomatoes, thinly sliced
  • 1 can (14-1/2 ounce) Italian flavored diced tomatoes
  • 2 cups reduced-fat Italian blend shredded cheese
  • 1/4 cup grated Parmesan
  • 1/2 pound whole wheat spaghetti
  1. Heat oven to 400°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°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.

**Personal Review:  This came out “OK” – I let it all simmer longer than 25 because I wanted more tender tomatoes.  It was missing something though – I haven’t figured out what it is yet.** 

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