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.