Description
A vibrant Mexican-style squash casserole with corn, peppers, and cheese, offering a delightful southwest twist.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in zucchini, yellow squash, red bell pepper, and green bell pepper. Cook until vegetables are tender-crisp, about 8-10 minutes.
- Add corn, chili powder, cumin, salt, and pepper. Stir to combine.
- Remove skillet from heat. Sprinkle half of the cheese over the vegetable mixture.
- Top with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let stand for 5 minutes before serving.
Notes
- For an extra kick, add a pinch of cayenne pepper.
- You can substitute other vegetables like mushrooms or jalapeños.
- Serve hot as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 200
- Sugar: Approx. 5g
- Sodium: Approx. 400mg
- Fat: Approx. 12g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Approx. 6g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 3g
- Protein: Approx. 8g
- Cholesterol: Approx. 25mg