The Squash and Tomato teams have done a fabulous job this year, and now we're reaping the benefits of their work. We love this recipe loosely based on a more complicated one from Better Homes and Gardens.
2 lbs summer squash, sliced (or zucchini if you like)
2 lbs tomatoes cut in thick slices
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Seasonings recommended – if using fresh, feel free to use more or less as you prefer. We like a LOT of fresh basil instead of powdered. But that may be because the basil grew like mad this year.
1 tbsp all-purpose flour
2 tsp sugar
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried basil, crushed
1/8 tsp pepper
Cook the squash until still somewhat crisp. Stir together flour, sugar, and seasonings; stir in drained tomatoes. 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 F oven for 25 minutes. Sprinkle with cheeses; bake for 5 to 10 minutes more or until heated through and sauce is bubbly around the edges. Let stand for 5 minutes before serving.