Tex-Mex Summer Squash
Makes 10 servings
Getting started Equipment you will need: 9x13 dish, large bowl Preheat oven to: 400° Do right away when you get home:
5 medium-large summer squash and/or zucchini
1 (4.5 oz.) can green chilies
1 medium-large yellow onion
¾ cup grated cheddar cheese
¼ cup flour
4 scallions, sliced
1. Wash squash and dry with paper towel. Thinly slice for about 10 cups. Coat baking dish with cooking spray. Set aside.
2. Chop green chilies, onion and jalapenos. In a large bowl, combine squash, onion, chilies, jalapenos 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.
3. Bake until bubbling and the squash is tender, 35-45 minutes. ¾ cup salsa 1 ½ cups grated cheddar cheese 4. Spoon salsa onto the casserole and sprinkle with remaining cheese. Bake, uncovered until golden brown and headed through, 15-20 more minutes.
5. Meanwhile, chop red onion, enough for ¼ cup. When ready to serve, sprinkle with scallions and red onion.
Side items: Grilled meat, roasted potatoes
Tips: For a milder version, omit jalapenos and add an extra can of chopped green chilies. For a potluck: Prepare up to 2 days ahead or time, omitting steps #3 and #5. Cover & refrigerate; reheat, covered, at 350 degrees for about 40 minutes. Garnish just before serving. Shopping list: 5 medium-large summer squash/zucchini 1 (4.5 oz.) can green chilies 1-2 jalapenos 1 (2 cup) pkg. grated cheddar cheese 1 medium-large yellow onion 4 scallions
Leftover red onion
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