Cheesy Summer Squash Italiano Recipe

Cheesy Summer Squash Italiano Recipe
Late summer seems to be the time that our gardens are overburdened with zucchini and yellow squash. Most of us are looking for good ways to use them up. Cheesy Summer Squash Italiano is a luscious way to use up the squash. Although this recipe calls for half yellow summer squash and half zucchini, they can be used interchangeably depending what comes out of your garden.
This vegetable bake is quick and easy to put together. The use of canned spaghetti sauce and pre-grated cheese save time, and squash is very quick to slice. You can also substitute your favorite herbs such as marjoram, oregano, etc. or whatever you happen to have growing in your garden. This vegetable bake can be assembled an hour or two before baking, or baked ahead and reheated. It makes a great addition to a summer buffet.

8 Serving

1 pound small zucchinis, sliced
1 pound small yellow summer squash, sliced
salt and freshly ground black pepper

1/4 cup chopped fresh basil
24 ounces bottled spaghetti sauce

2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

  1. Preheat oven to 400°.
  2. Spread the squashes evenly over the bottom of an 11" x 7" shallow glass baking dish.
  3. Sprinkle with salt and pepper.
  4. Spread the basil over the squash.
  5. Pour the spaghetti sauce evenly over the basil.
  6. Sprinkle with the cheeses.
  7. Bake 30-35 minutes or until bubbly. Let sit 10 minutes before serving.

Amount Per Serving
Calories 229 Calories from Fat 110
Percent Total Calories From: Fat 48% Protein 19% Carb. 33%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 6 g
Cholesterol 27 mg
Sodium 647 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 0 g
Protein 11 g

Vitamin A 33% Vitamin C 39% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.