Saturday, July 12, 2014

Tex Mex Summer Squash Casserole

I am not sure where I found this recipe, but am so glad I did.  This is now up there as one of my favorite zucchini recipes.  My mother in law loved it and she said, 'I don't even LIKE zucchini!'
Tex Mex Summer Squash Casserole

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (5-10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish

Preheat oven to 400 degrees F.

Coat a 9-by-13-inch baking dish with cooking spray.
Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Nutrition Information
12 servings - Facts Per Serving:
Calories:101 Fat. Total:5g Carbohydrates, Total:9g. Cholesterol:15mg Sodium: 217mg Protein: 5g Fiber: 3g

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