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Squash and Tomato Bake
Bake: 30 mins at 350°F
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
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.
Delicious! My daughters & I were looking for healthier recipes in 2011. This is very good. We served it on crostini the next day at a Bridal Shower.
1/12/2011 10:24:23 PM Report Abuse