Rustic Zucchini and Summer Squash Bake

Name: Rustic Zucchini and Summer Squash Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

I can no-salt added diced tomatoes, drained3 cups zucchini, quartered and sliced3 cups summer squash, quartered and sliced1 jar Newman's Own Sockarooni sauce (or use your favorite pasta sauce)1/2 of a red onion, diced4 garlic cloves, mincedsalt and pepper to taste1/4 cup grated Parmesan cheese1 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.

Servings Per Recipe: 6

Nutritional Info 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

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