Recipe information
Ingredients for - Mexican Summer Squash Casserole
2. Unpeeled yellow squash, quartered lengthwise and sliced - 1 ¼ pounds
3. Peeled zucchini, quartered lengthwise and sliced - 1 pound
4. Shredded, reduced-fat sharp Cheddar cheese, divided - 2 ½ cups
9. Mild or medium salsa - ¾ cup
10. Finely sliced green onion, or to taste - 1 tablespoon
How to cook deliciously - Mexican Summer Squash Casserole
1. Stage
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. Stage
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.
3. Stage
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.
4. Stage
Garnish with green onions just before serving.
