Ingredients
- 2 pound yellow summer squash, sliced (about 7 cups)
- 1 tablespoon all-purpose flour - we used coconut flour - worked great!
- 2 teaspoon sugar did use sugar - maybe can modify next time?
- 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.)
Preparation
Step 1
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.
Nutrition Facts
Servings Per Recipe 8 side-dish servingsCalories 113, Total Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 10, Sodium (mg) 479, Carbohydrate (g) 15, Fiber (g) 3, Protein (g) 6, Vegetables (d.e.) 3, Fat (d.e.) 1, Percent Daily Values are based on a 2,000 calorie diet