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Ingredients
| summer squash (sliced): 7 cups |
| all-purpose flour (unsifted): 1 tsp |
| granulated sugar: 2 tsp |
| paprika: 1 tsp |
| salt: 1/2 tsp |
| garlic powder: 1/2 tsp |
| dried basil (ground): 1/4 tsp |
| white pepper (ground): 1/8 tsp |
| canned stewed tomatoes: 14.5 oz |
| mozzarella cheese, nonfat (shredded): 1/2 cup |
| grated parmesan cheese: 2 oz |
Squash and Tomato Bake
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
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.