Sunday, June 17, 2012

Squash & Tomato Bake

My obsession lately has been roasted vegetables.  It's such an easy, delicious way to eat veggies.

Recipe from
Yields 8 servings.
113 calories per serving.

2 lbs yellow squash
1 tbsp flour
2 tsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp basil
1/8 tsp pepper
2 14.5 oz cans stewed tomatoes
1/2 c mozzarella, shredded
1/2 c parmesan cheese, shredded

Preheat oven to 350.

In a large pot, bring an inch of water to a boil.
Add squash, cover, & cook for 4 minutes.

Meanwhile, in a large bowl stir together flour, sugar, paprika, salt, garlic powder, basil, & pepper.
Stir in tomatoes.

In a two quart baking dish, layer half of the squash & half of the tomato mixture.
Repeat layers.
Bake uncovered for 25 minutes.
Sprinkle with cheeses & bake for 5 more minutes.

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