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Zesty Mexican Squash Casserole

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PREP TIME
25 min
COOKING TIME
55 min
TOTAL TIME
80 min
SERVINGS
10 servings
Dinner
Zesty Mexican Squash Casserole
Ingredients
  • 1 serving cooking spray
  • 1 1/4 pounds unpeeled yellow squash, quartered lengthwise and sliced
  • 1 pound peeled zucchini, quartered lengthwise and sliced
  • 2 1/2 cups shredded, reduced-fat sharp Cheddar cheese, divided
  • 2/3 cup finely chopped onion
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 3/4 cup mild or medium salsa
  • 1 tablespoon finely sliced green onion, or to taste
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) for optimal results.
2
Next, lightly coat a 9x13-inch baking dish with cooking spray to prevent food from sticking.
3
In a large mixing bowl, combine the yellow squash, zucchini, 1/2 cup of Cheddar cheese, chopped onion, diced chile peppers, and a pinch of salt.
4
Mix well to distribute the ingredients evenly.
5
Sprinkle 1-2 tablespoons of all-purpose flour over the mixture and gently toss to coat.
6
This will help bind the ingredients together.
7
Carefully transfer the mixture into the prepared baking dish and cover it with aluminum foil to retain moisture.
8
Bake in the preheated oven for 35-40 minutes, or until the squash is tender and the casserole is bubbly.
9
Monitor the dish's progress to avoid overcooking.
10
Remove the foil and spread a layer of salsa on top of the casserole.
11
This adds a tangy flavor and helps balance the dish.
12
Sprinkle the remaining 1/2 cup of Cheddar cheese over the salsa.
13
This will add a rich, creamy element to the dish.
14
Return the casserole to the oven and bake, uncovered, until it's golden brown and heated through.
15
This should take about 20 minutes.
16
Garnish the casserole with chopped green onions just before serving.
17
This adds a pop of color and freshness to the dish.