Squash & Tomato Bake

As promised here is a fabulous recipe including tomatoes to help celebrate Florida Tomato Month! This dish sounds like it would make a terrific side. Bake it if you have some extra time this weekend and Enjoy!


2 pounds yellow summer squash sliced (about 7 cups)
1 tablespoon all purpose flour
2 teaspoon sugar
1 teaspoon paprika
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon of dried basil, crushed
1/8 teaspoon pepper
2 14-1/2 ounce cans of stewed tomatoes, drained
½ cup of shredded mozzarella cheese
½ cup of shredded or grated Parmesan cheese


1. In Dutch oven, bring 1 inch of lightly salted water to boiling; add sliced summer squash. Cover and cook for 4 minutes, drain well.
2. In a large bowl stir together flour, paprika, sugar, salt, garlic powder, basil, and pepper; stir in drained tomatoes.
3. 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 oven for 25 minutes.
4. Sprinkle with cheese, and bake 5-10 minutes more. Or until heated through & sauce is bubbly around edges. Let stand 5 minutes before serving.

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