Summer Squash Casserole with Tomatoes and Mozzarella

½ sweet onion, chopped

1 tablespoon olive oil

½ pound sausage - optional (I used bulk breakfast sausage, but sweet Italian sausages - without casing - would also be good)

16 ounces crushed tomatoes

2 pinches Ratatouille Seasoning, or herbs of choice

~¼ teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper, to taste

2 pattypan squash

~⅓ cup julienned sun-dried tomatoes

8 ounces fresh mozzarella cheese

~½ cup freshly grated Parmesan cheese

Directions at shecookshecleans.net

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