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Mexican Summer Squash Casserole
Mexican Summer Squash Casserole
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Spicy Mexican squash casserole with red salsa and sharp Cheddar cheese topping.
Ingredients:
  • 1 serving cooking spray
  • 1.25 pounds unpeeled yellow squash, quartered lengthwise and sliced
  • 1 pound peeled zucchini, quartered lengthwise and sliced
  • 2.5 cups shredded, reduced-fat sharp Cheddar cheese, divided
  • 0.66666668653488 cup finely chopped onion
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 0.75 cup mild or medium salsa
  • 1 tablespoon finely sliced green onion, or to taste
Instructions:
  • Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish with cooking spray.
  • In a large bowl, mix together yellow squash, zucchini, half of the Cheddar cheese, onion, chile peppers, and salt. Sprinkle with flour and toss until coated. Spread the mixture into the baking dish and cover with aluminum foil before baking.
  • Bake in the preheated oven until the squash is tender and the casserole is bubbly, about 35 to 40 minutes. Remove from the oven, discard foil, spread salsa on top, sprinkle with remaining Cheddar, and return to the oven. Bake, uncovered, until golden and heated through, about 20 minutes.
  • Sprinkle with freshly chopped green onions right before serving.

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