Recipe: Summer Squash and Tomato Bake

SUMMER SQUASH AND TOMATO BAKE

1 (2 lb) yellow summer squash, sliced (about 7 cups)
1 Tbsp all-purpose flour
2 tsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried basil, crushed
1/8 tsp pepper
2 cans (14 1/2 oz each) stewed tomatoes, drained
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup finely shredded or grated Parmesan cheese (2 oz)

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.

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. Remove from oven and sprinkle with cheeses; bake for 5-10 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
Source: Better Homes and Gardens