Mexican Summer Squash Casserole

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 90 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup all-purpose flour
• 2 (4 ounce) cans chopped green chile peppers, drained
• 1 serving cooking spray
• 1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
• 1 pound peeled zucchini, quartered lengthwise and sliced
• 2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
• ⅔ cup finely chopped onion
• ¾ cup mild or medium salsa
• 1 tablespoon finely sliced green onion, or to taste

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

Combine yellow squash, zucchini, 1/2 of the 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 3

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

Step 4

Garnish with green onions just before serving.