Cheesy Squash Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups yellow squash - sliced4 cups zucchini squash - sliced1 cup onion chopped2 cloves of garlic chopped2 tsp olive oil2 15 oz cans of diced tomatoes - drained, but not mashed1 tsp ground oregano1tsp basil 1/2 tsp salt1/4 tsp pepper2 cups low moisture part skim mozzarella cheese- shredded
Heat the olive oil in a large saucepan. Add the squash, onion and garlic and saute for about 7 minutes (until squash is crisp tender). Drain off an excess juices.
Add in diced tomatoes, and seasonings. Mix gently, but thoroughly. Add 1 1/2 cups of the shredded cheese. Mix thoroughly. The cheese will become very stringy and will not mix in well, but should be evenly distributed throughout the mixture. Transfer the mixture to a large baking dish. Top with remaining cheese.
Cook at 350 degrees for about 30 minutes or until cheese is melted and mixture is bubbly hot.
Makes 8 servings (about 1 cup each).
Number of Servings: 8
Recipe submitted by SparkPeople user FLUTETUTOR.
Add in diced tomatoes, and seasonings. Mix gently, but thoroughly. Add 1 1/2 cups of the shredded cheese. Mix thoroughly. The cheese will become very stringy and will not mix in well, but should be evenly distributed throughout the mixture. Transfer the mixture to a large baking dish. Top with remaining cheese.
Cook at 350 degrees for about 30 minutes or until cheese is melted and mixture is bubbly hot.
Makes 8 servings (about 1 cup each).
Number of Servings: 8
Recipe submitted by SparkPeople user FLUTETUTOR.
Nutritional Info Amount Per Serving
- Calories: 131.6
- Total Fat: 5.2 g
- Cholesterol: 15.0 mg
- Sodium: 505.8 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.1 g
- Protein: 9.3 g
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