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:
Ingredients
5 medium-large summer squash and/or zucchini

1 (4.5 oz.) can green chilies
1 medium-large yellow onion
1-2 jalapenos
¾ cup grated cheddar cheese
¼ cup flour

4 scallions, sliced
Red onion

Action:

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
Check for:
Salsa Flour
Leftover red onion