Skillet Summer Squash Parmesan

This is a great way to use up those garden vegetables. Recipe is from Family Circle.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  large  summer squash, about 2 pounds
• 1⁄2 teaspoon  garlic salt
• 1⁄2 teaspoon black pepper
• 4  plum tomatoes, cored and thinly sliced
• 1 (14 1/2ounce) can Italian-style diced tomatoes
• 2  cups  shredded  reduced-fat Italian cheese blend
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 lb  whole wheat spaghetti

Directions

1. Heat oven to 400 degrees.
2. Cut squash on the diagonal into 1/4-inch slices.
3. Season with 1/4 t each of the garlic salt and pepper.
4. Coat 2 baking sheets with cooking spray; place squash slices on pans.
5. Bake at 400 degrees for 20 minutes.
6. Season tomato slices with remaining 1/4 t each garlic salt and pepper.
7. Spoon 1/3 of diced tomatoes into the bottom of a large nonstick skillet.
8. Layer with half of the squash, half of the tomato slices, 1/3 of the diced tomatoes and half the Italian-blend cheese.
9. Repeat layering.
10. Top with Parmesan.
11. Cover and simmer 25 minutes over low heat.
12. Prepare pasta following package directions; serve on the side.