A great way to use all that zucchini! If you want a milder version, omit the jalapenos and add an extra can of chopped green chilies.
Ingredients:
|
10 |
cups summer squash, sliced |
|
4 1/2 |
oz green chilies, chopped |
|
1/2 |
tsp salt |
|
1/4 |
cup flour |
|
4 |
scallions, sliced |
|
2/3 |
cup yellow onion, chopped |
|
4 1/2 |
oz jalapenos, chopped |
|
2 1/4 |
cups cheddar cheese, grated |
|
3/4 |
cup salsa |
|
1/4 |
cup red onion, chopped |
Directions:
- Preheat oven to 400.
- Coat 9 by 13 inch baking pan with cooking spray.
- Combine squash, onion, chiles, jalapenos, salt and 3/4 cup of cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared pan and cover with foil.
- Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa onto the casserole and sprinkle with the remaining 1 1/2 cups of cheese. Bakes, uncovered, until golden and heated through, 20 to 30 minutes. When ready to serve, sprinkle with scallions and red onion.
- For potluck: Prepare up to 2 days ahead; cover & refrigerate. Reheat, covered, at 350 degrees for about 40 minutes. Garnish just before serving.
Read More: caloriecount.com
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