Lunch: Squash Provencal Recipe

Ingredients

2 cans (14-1/2 ounces each) stewed tomatoes
1 medium zucchini, thinly sliced
1 medium onion, sliced
1/2 cup uncooked instant rice
3 tablespoons butter, divided
1 medium yellow summer squash, thinly sliced
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Instructions

Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13-in. x 9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes.
In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter.
Cover and bake at 350 ° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon.

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