Tex-Mex Summer Squash Casserole

By What To Eat

Here’s an out-of-the-box way to use that beautiful summer squash that’s abundant in backyard gardens and farmer’s markets this time of year. It’s a simple casserole with plenty of spicy South-of-the-border flavor – plus favorite Mexican ingredients like melted cheese and salsa — but also offers lots of bang for your nutritional buck with the use of low-cal, high-fiber yellow squash and whole wheat flour instead of white flour. At only 101 calories per serving, this is a healthy summer recipe you’ll want to hang onto (and as a bonus, it makes great next-day leftovers).

Prep Time: 15 mins

Cook Time: 1 h 15 mins

Total Time: 1 h 30 mins

Ingredients

2 1/4 pounds squash, summer (yellow), quartered lenthwise and thinly sliced crosswise, (about 10 cups)
2/3 cup(s) onion(s), yellow, finely chopped
4 ounce(s) pepper(s), green chile, canned, chopped
4 1/2 ounce(s) pepper(s), jalapeno, canned, drained, chopped, (about 1/2 cup)
1/2 teaspoon salt, or to taste
2 1/4 cup(s) cheese, cheddar, extra-sharp, grated, (about 7 ounces), divided
1/4 cup(s) flour, all-purpose
3/4 cup(s) salsa, mild
4 medium scallion(s) (green onions), thinly sliced, for garnish
1/4 cup(s) onion(s), red, finely chopped, for garnish

Recipe Tip:

If you can find it at your local market, choose fresh chile peppers.
Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.

Preparation

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Combine squash, onion, chiles, jalapeños, 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.