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Ashley and Whitney's Yellow Squash and Tomato Packet

Reynolds Kitchens

"Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up."
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20 m servings 160 cals
Original recipe yields 4 servings (4 packets)

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  • Prep

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  1. Preheat oven to 450 degrees F.
  2. Place 1/4 of vegetables in center of a sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
  3. Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
  4. Bake 15 to 18 minutes on the cookie sheet.
  5. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.


  • Reynolds Kitchens Tips:
  • Create custom vegetable blends with Reynolds Wrap® Heavy Duty Foil packets. Center veggies on foil & season. Bring up the sides & ends then fold, leaving space at the top.
  • Here's a video showing this handy kitchen tip.

Nutrition Facts

Per Serving: 160 calories; 13.3 g fat; 8.2 g carbohydrates; 3.7 g protein; 35 mg cholesterol; 202 mg sodium. Full nutrition

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I used shredded mozzarella instead of parmesan, very yummy. So easy to make, will definitely make this again.

Yum! Easy and delicious.