1 tablespoon all-purpose flour, or tapioca starch if GF is desired
2 teaspoons sugar
1 teaspoon paprika
1/2teaspoon garlic powder
1/4teaspoon dried basil, crushed
1/8teaspoon ground black pepper
2 14 1/2-ounce cansstewed tomatoes, drained
1/2cup shredded mozzarella cheese (2 oz.)
1/2cup finely shredded or grated Parmesan cheese (2 oz.)
In a Dutch oven, bring 1 inch of lightly salted water to boiling; add sliced summer squash. Cover and cook for 4 minutes. Drain well.
Meanwhile, in a large bowl, stir together flour, sugar, paprika, salt, garlic powder, basil and pepper; 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 degrees 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. Serve with a slotted spoon.