Description
A vibrant Mexican squash casserole with corn, bell peppers, and a blend of spices, topped with melted cheese for a delicious southwest-inspired meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chile, undrained
- 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 bell peppers to the skillet. Cook for another 5 minutes until peppers begin to soften.
- Stir in the zucchini and yellow squash. Cook for 8-10 minutes, stirring occasionally, until squash is tender-crisp.
- Add the drained corn, diced tomatoes with green chile, chili powder, cumin, salt, and pepper. Stir to combine and cook for 2 minutes until heated through.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
- 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 a spicier casserole, add a pinch of cayenne pepper or a diced jalapeño with the bell peppers.
- You can add cooked shredded chicken or ground beef for a heartier meal.
- Serve with a dollop of sour cream or a side of salsa for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg