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Mexican Squash Casserole: 1 Amazing Dish

Mexican squash casserole
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A vibrant Mexican-style squash casserole with corn, peppers, and spices, topped with melted cheese for a southwest twist.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound zucchini, chopped
  • 1 pound yellow squash, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup frozen corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Add zucchini, yellow squash, bell peppers, and corn to the skillet.
  5. Stir in chili powder, cumin, cayenne pepper (if using), salt, and pepper.
  6. Cook, stirring occasionally, until vegetables are tender-crisp, about 8-10 minutes.
  7. Transfer the vegetable mixture to a 9×13 inch baking dish.
  8. Sprinkle both Monterey Jack and cheddar cheese evenly over the top.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  10. Let stand for a few minutes before serving.

Notes

  • For a spicier casserole, add more cayenne pepper or a pinch of red pepper flakes.
  • You can add a can of drained diced tomatoes for extra moisture and flavor.
  • Feel free to substitute your favorite cheese blend.

Nutrition

Find it online: https://whiskdaily.com/mexican-squash-casserole-recipe/