2 each medium yellow squash and zucchini (1-1/2 lb. total) thinly sliced
1 cup tomato pasta sauce
1/2 cup grated parmesan cheese
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Let's Make It
Preheat oven to 400°F. Grease a shallow 2-qt. baking dish. Coat potatoes with 1/3 each of the butter and thyme. Season with 1/8 tsp. each salt and pepper; place in bottom of prepared dish.
Coat yellow squash with 1/2 the remaining butter and thyme. Season with 1/8 tsp. each salt and pepper; press onto potatoes. Coat zucchini and do same except press onto yellow squash. Spread pasta sauce over top; cover with greased foil.
Bake 1 hour or until veggies are crisp-tender. Remove foil, sprinkle with parmesan cheese and bake 10 minutes more or until top is golden brown and the veggies are cooked through.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.