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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 113.1
  • Total Fat: 5.6 g
  • Cholesterol: 26.0 mg
  • Sodium: 541.8 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.3 g

View full nutritional breakdown of Summer Squash with Parmesan calories by ingredient
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Summer Squash with Parmesan

Submitted by: SHELKLINGER

Introduction

YUMMY!! This is a great way to eat your veggies. I haven't tried it with the regular zucchini, but I imagine it's great. Try it without the sausage as well. YUMMY!! This is a great way to eat your veggies. I haven't tried it with the regular zucchini, but I imagine it's great. Try it without the sausage as well.
Number of Servings: 4

Ingredients

    4 Summer Squash (yellow zucchini)
    1/2 c. Hunts Diced Tomatoes with Basil, Garlic, and Oregano
    1 small Onion
    2 Precooked Hormel (or JennieO) Turkey Sausage Links
    1 tsp. Butter
    1/4 c. Parmesan cheese

Directions

Spray casserole dish with Pam.
Wash and cut summer squash into halves lengthwise. cut each length into 1/2" half-moon sections. Place in casserole. Next put on the onion strips and then chunks of WELL DRAINED (but not rinsed) tomatoes. Use the rest of the can of tomatoes for a different dish.
Cut sausage links into 1/4" coinc, and then cut each coin in half. Put on top of the veggies in the casserole dish. Cut butter and dot over the top of the casserole. Sprinkle with Parmesan cheese.

Cover and bake 350 just until hot. Squash should still have a firm texture, and not be mushy.

Serves four as a side dish, or two as a main lunch dish.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELKLINGER.






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