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Squash and Tomato Bake

2 pound yellow summer squash, sliced (about 7 cups)

1 tablespoon all-purpose flour

2 teaspoon sugar

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon dried basil, crushed

1/8 teaspoon pepper

2 14-1/2 ounce cans stewed tomatoes, drained

1/2 cup shredded mozzarella cheese (2 oz.)

1/2 cup finely shredded or grated Parmesan cheese (2 oz.)


1. In a Dutch oven, bring 1 inch of lightly salted water to boiling; add sliced summer squash. Cover and cook for 4 minutes. Drain well.


2. Meanwhile, in a large bowl, stir together flour, sugar, paprika, salt, garlic powder, basil, and pepper; stir in drained tomatoes. In a 2-quart square baking dish, layer half of the squash and half of the tomato mixture; repeat layers. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with cheeses; bake for 5 to 10 minutes more or until heated through and sauce is bubbly around the edges. Let stand for 5 minutes before serving. Serve with a slotted spoon. Makes 8 side-dish servings.

This entry is related to the following products. Click on any of them for more information.
Tomato, Summer Squash, Basil, dried, Cheeses,