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

Source: Midwest Living

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Recipe Summary test

prep:
25 mins
bake:
30 mins
stand:
5 mins
total:
1 hr
Servings:
8
Yield:
8 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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° 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.

Nutrition Facts

113 calories; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 15g; insoluble fiber 3g; protein 6g; sodium 479mg.
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