Squash Parmesan

Name: Squash Parmesan
Ingredients: 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

11 ingredients

7 steps

Ingredients

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

Directions

1

Clean and slice squash and cook until tender, about 10 minutes or less and drain.
2

Drain a little juice from tomatoes.
3

Stir gradually into flour to make a thin paste.
4

Stir that back into rest of tomatoes.
5

Add sugar and seasonings into tomatoes.
6

Grease 2-quart casserole; alternate squash, Mozzarella cheese, tomatoes and Parmesan cheese.
7

Cover and bake 1 hour at 350° or microwave 10 to 15 minutes, turning twice.