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Squash and Tomato Bake

Rated :   by 1 person
Makes: 8 side-dish servings
Prep: 25 minutes
Bake: 30 minutes
Stand: 5 minutes
 
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Squash and Tomato Bake

Ingredients

  • 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.)

Directions

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 servings
  • Calories 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

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