Squash Parmesan Recipe

Name: Squash Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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 350u00b0 or microwave 10 to 15 minutes, turning twice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. yellow squash or zucchini, 2 (1 lb.) cans stewed tomatoes, 2 tsp. plain flour (may need 4 to 6), 2 tsp. sugar, and more.

Yes, Squash Parmesan falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Parmesan

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