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Tex-Mex Summer Squash Casserole

:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (73 votes)

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.


READER'S COMMENT:
"I would like to say, for the record, I have no idea what "summer squash" is. LoL I assumed it was the yellow squash and that's what I used. The flavor was great, the texture was not. My husband hated it. He ate it a little of it for...
Tex-Mex Summer Squash Casserole Recipe

12 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.

Nutrition

Per serving: 101 calories; 5 g fat ( 3 g sat , 0 g mono ); 15 mg cholesterol; 9 g carbohydrates; 5 g protein; 3 g fiber; 217 mg sodium; 265 mg potassium.

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

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 high-fat meat


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Recipe Categories

Holiday
Father's Day
Memorial Day
Labor Day
July 4th
Total Time
More than 1 hour
Health & Diet Considerations
Healthy weight
Low sodium
Low cholesterol
Low carbohydrate
Low calorie
Diabetes appropriate
Preparation/ Technique
Bake
Style/Theme
Vegetarian
Potluck
Picnic
Comfort foods
Casserole
Ethnic/Regional
Southwest
Mexican
Servings
8 or more
Season
Fall
Summer
Meal/Course
Dinner

Ease of Preparation
Easy
Type of Dish
Side dish, vegetable
Publication
The EatingWell Diabetes Cookbook (2005)
Summer 2004
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