Ingredients
2 cans (14-1/2 ounces each) stewed tomatoes1 medium zucchini, thinly sliced1 medium onion, sliced1/2 cup uncooked instant rice3 tablespoons butter, divided1 medium yellow summer squash, thinly sliced3/4 teaspoon garlic salt1/2 teaspoon pepper1-1/2 cups shredded part-skim mozzarella cheese2 tablespoons grated Parmesan cheese
Preparation
Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13x9-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.
