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Tex-Mex Summer Squash Casserole

:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (116 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

Makes: 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


More From EatingWell

Recipe Categories

Style/Theme
Comfort foods
Picnic
Potluck
Vegetarian
Casserole
Ease of Preparation
Easy
Type of Dish
Side dish, vegetable
Total Time
More than 1 hour
Ethnic/Regional
Mexican
Southwest
Servings
8 or more
Preparation/ Technique
Bake
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
Healthy weight
Meal/Course
Dinner

Season
Summer
Fall
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Publication
The EatingWell Diabetes Cookbook (2005)
Summer 2004
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