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Skillet Squash Parmesan


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  • 3 large summer squash, about 2 pounds
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 4 plum tomatoes, thinly sliced
  • 1 can (14-1/2 ounce)Italian diced tomatoes
  • 2 cups Itain blend shredded cheese
  • 1/4 cup grated Parmesan
  • grated Parmesan
  • 1/2 lb whole wheat spaghetti



Step 1

Heat oven to 400 degrees F. Cut squash on the diagonal into 1/4-inch slices. Season with 1/4 teapoon each garlic salt and pepper. Spray 2 baking sheets with cooking spray and place squash slices on pans. Bake at 400 degrees F for 20 minutes.

Season tomato slices with remaining 1/4 teaspoon each garlic salt and pepper. Spoon 1/3 of the diced tomatoes into the bottom of a large nonstick skillet. Layer half the squash, half the tomato slices, 1/3 of the diced tomatoes and half the cheese. Repeat layering. Top with Parmesan cheese.

Cover and simmmer for 25 minutes over low heat.

Meanwhile, prepare pasta following package directions.


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