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Categories:
yellow squash tomatoes flour sugar garlic powder salt paprika pepper basil Mozzarella cheese Parmesan cheese
Viewed: 37 - Published at: 8 years agoIngredients
- 2 lb. yellow squash or zucchini
- 2 (1 lb.) cans stewed tomatoes
- 2 tsp. plain flour (may need 4 to 6)
- 2 tsp. sugar
- 1 tsp. garlic powder
- 1 tsp. salt or to taste
- 1 tsp. paprika
- dash of pepper
- 1/4 tsp. basil
- 2 (8 oz.) c. grated Mozzarella cheese
- 1/4 c. grated Parmesan cheese or more, if desired
Method
- Clean and slice squash and cook until tender, about 10 minutes or less and drain.
- Drain a little juice from tomatoes.
- Stir gradually into flour to make a thin paste.
- Stir that back into rest of tomatoes.
- Add sugar and seasonings into tomatoes.
- Grease 2-quart casserole; alternate squash, Mozzarella cheese, tomatoes and Parmesan cheese.
- Cover and bake 1 hour at 350° or microwave 10 to 15 minutes, turning twice.
