Skillet Summer Squash Parmesan

The squash, tomato, and Parmesan cheese layers of this meatless main-dish recipe are seasoned with plenty of Italian flavors.

Skillet Summer Squash Parmesan
Servings: 6 Prep 15 mins Bake 400°F 20 mins Cook 25 mins


  • 3 large summer squash, about 2 pounds
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 4 plum tomatoes, thinly sliced
  • 1 can (14-1/2 ounces) Italian flavored diced tomatoes
  • 2 cups reduced-fat Italian blend shredded cheese
  • 1/4 cup grated Parmesan
  • 1/2 pound whole wheat spaghetti

Make It

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.

2. 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.

3. Cover and simmmer for 25 minutes over low heat.

4. Meanwhile, prepare pasta following package directions.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 458, Fat, total (g): 11, chol. (mg): 34, sat. fat (g): 7, carb. (g): 60, fiber (g): 13, pro. (g): 30, sodium (mg): 886, Percent Daily Values are based on a 2,000 calorie diet.