Tex-Mex Summer Squash Casserole Recipe

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.



cups summer squash, sliced

4 1/2

oz green chilies, chopped


tsp salt


cup flour


scallions, sliced


cup yellow onion, chopped

4 1/2

oz jalapenos, chopped

2 1/4

cups cheddar cheese, grated


cup salsa


cup red onion, chopped


  1. Preheat oven to 400.
  2. Coat 9 by 13 inch baking pan with cooking spray.
  3. 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.
  4. 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.
  5. For potluck: Prepare up to 2 days ahead; cover & refrigerate. Reheat, covered, at 350 degrees for about 40 minutes. Garnish just before serving.

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