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Squash and Tomato Bake
- Makes: 8 servings
- Yield: 8 side-dish servings
- Prep 25 mins
- Bake 30 mins
- Stand 5 mins
Ingredients
-
2
pounds
yellow summer squash, sliced (about 7 cups)
-
1
tablespoon
all-purpose flour
-
2
teaspoons
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.)
Directions
- 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.
- 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.
Nutrition Facts
(Squash and Tomato Bake)
Servings Per Recipe 8, carb. (g) 15, Fat () 1, pro. (g) 6, Vegetables () 3, sat. fat (g) 2, chol. (mg) 10, Fat, total (g) 4, sodium (mg) 479, fiber (g) 3, cal. (kcal) 113