Squash Parmesan - cooking recipe

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

Preparation

Clean and slice squash and cook until tender, about 10 minutes or less and drain.
Drain a little juice from tomatoes.
Stir gradually into flour to make a thin paste.
Stir that back into rest of tomatoes.
Add sugar and seasonings into tomatoes.
Grease 2-quart casserole; alternate squash, Mozzarella cheese, tomatoes and Parmesan cheese.
Cover and bake 1 hour at 350\u00b0 or microwave 10 to 15 minutes, turning twice.