Squash and Tomato Bake | Midwest Living
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Squash and Tomato Bake

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Squash and Tomato Bake

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  • Makes: 8 servings
  • Yield: 8 side-dish servings
  • Prep 25 mins
  • Bake 30 mins
  • Stand 5 mins

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Bake squash under a layer of spiced tomatoes and cheese, and everyone will love eating their recommended servings of vegetables.

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 ground black 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 degrees 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.
  3. Let stand for 5 minutes before serving. Serve with a slotted spoon.

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

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