Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

Makes 12 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Moderate

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4 1/2-ounce can chopped jalapenos (about 1/2 cup), drained
1/2 teaspoon salt, or to taste
2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion for garnish

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

NUTRITION INFORMATION: Per serving: 101 calories; 5 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 8 g carbohydrate; 5 g protein; 3 g fiber; 258 mg sodium.

Nutrition bonus: Vitamin C (30% daily value).

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.

Made this for my MIL (she's from Texas) and it was really tasty! It was still quite spicy with just half a can of jalapenos.

Anonymous, Denver, CO

For the calorie count- this was darn good. It depends on what you are looking for in your diet but mine is low cal/low fat/high fiber... total winner right here!

, Aurora, IL

The taste was great (I didn't add the jalepenos) but it was runny so we ate it on flour torillas and it was much better. It would also be a good dip with tortilla chips.

, Pittsburgh, PA

I made this for a family reunion and it was a big hit. I had a few people ask for the recipe. I used 1 1/2 cans of the chili's and only about 1 Tablespoon of chopped jalapena's.

Julie, Rockwall, TX

Good flavor but extremely watery. Next time, I would salt the squash in advance and let it sit in a colander to drain for 30 mins, then pat dry with paper towels before mixing it with the other vegetables & flour. Also, use a food processor to slice and grate.

Anonymous, CO Springs, CO

I really enjoyed this dish. A word of caution... it is much spicier the next day!

NF, Madison, WI