Squash Parmesan

• 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

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 350u0b0 or microwave 10 to 15 minutes, turning twice.

yellow squash, tomatoes, flour, sugar, garlic powder, salt, paprika, pepper, basil, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=311394 (may not work)