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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 228.0
  • Total Fat: 11.1 g
  • Cholesterol: 23.3 mg
  • Sodium: 1,212.0 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 14.8 g

View full nutritional breakdown of Rustic Zucchini and Summer Squash Bake calories by ingredient
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Rustic Zucchini and Summer Squash Bake

Submitted by: MSHOLBROOK

Introduction

We inherited several large zucchini and summer squash from our friends and co-workers, and I made this up one afternoon to use it all up! If you're vegan, you can sub the cheese for a soy product, or forgo it all together. I like to serve it with some sourdough bread or a roll. We inherited several large zucchini and summer squash from our friends and co-workers, and I made this up one afternoon to use it all up! If you're vegan, you can sub the cheese for a soy product, or forgo it all together. I like to serve it with some sourdough bread or a roll.
Number of Servings: 6

Ingredients

    I can no-salt added diced tomatoes, drained
    3 cups zucchini, quartered and sliced
    3 cups summer squash, quartered and sliced
    1 jar Newman's Own Sockarooni sauce (or use your favorite pasta sauce)
    1/2 of a red onion, diced
    4 garlic cloves, minced
    salt and pepper to taste
    1/4 cup grated Parmesan cheese
    1 cup shredded part-skim mozarella cheese

Directions

Combine first seven ingredients in a very large bowl. Mix well. Transfer mixture to a 9x13 glass baking dish, coated with cooking spray. Top with Parmesan and mozzarella cheese. Bake at 425 for 30 minutes, or until zucchini and summer squash is soft, the cheese is melted, and the sauce is bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user GALE.MEGAN.






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