Heat grill on high for about 5 to 7 minutes. Then place on med-high heat setting.
Spray a 9-inch aluminum pie plate with cooking spray.
Line the bottom of pie plate with the sliced squash. Top with can of stewed tomatoes and juice. Place onion circles on top of the tomatoes. Lightly salt and pepper. Top with lots of Parmesan cheese.
Cover the dish with aluminum foil, dark-side up and tightly seal.
Place plate on grill rack and cook with lid closed.
Check after about 25-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (200g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 14 (29%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.7mg||1 %|
|Sodium 92.2mg||3 %|
|Potassium 518.7mg||14 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 4.6g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 49
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