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.
