Mexican Summer Squash Casserole

This Mexican-style squash casserole features zesty chile peppers, your favorite kind of red salsa, and a bubbly layer of sharp Cheddar cheese on top.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 90 Calories

Ingredients

• 1 teaspoon salt
• 2 (4 ounce) cans chopped green chile peppers, drained
• 1 serving cooking spray
• 1 pound peeled zucchini, quartered lengthwise and sliced
• 1 tablespoon finely sliced green onion, or to taste
• 0.25 cup all-purpose flour
• 0.66666668653488 cup finely chopped onion
• 1.25 pounds unpeeled yellow squash, quartered lengthwise and sliced
• 2.5 cups shredded, reduced-fat sharp Cheddar cheese, divided
• 0.75 cup mild or medium salsa

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

Step 2

Garnish with green onions just before serving.

Step 3

Combine yellow squash, zucchini, 1 1/4 cups Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.

Step 4

Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard the foil. Spread salsa on top and sprinkle with remaining 1 1/4 cups Cheddar cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes.