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Tex-Mex Summer Squash Casserole

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (161 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

22 Reviews for Tex-Mex Summer Squash Casserole

08/13/2014
Cumin and Chili Powder Kicked it Up!

We made this with patty pan squash, since our share had an abundance, and 3 of those made for a veggie overflow. I love the stir-in flour idea, so much easier than having to pan-prep something else.

We did halve the recipe to use an 8x8 pan, and got 6 hearty servings instead. Made it the night before, and viola, an easy weeknight meal for the fam.

The extra-sharp cheese really made this come together, but we also tossed in maybe 1 t. of cumin and half that of chili powder, plus a bit of queso fresca we had to use up, and got a nice sloppy slice, just like our King Ranch chicken.

This would be a killer alternative of King Ranch for vegetarians, and we may try squash instead of tortillas next time we make that!

Shallots and jalapeno replaced the red onions and scallions as garnish because we didn't have them, and it came out really cute.

Biggest surprise: My kid relished this dish.

Great use of squash, and kid friendly
The final dish, kid approved
Comments
08/12/2013
Anonymous

One of, if not the best meatless squash casseroles I've prepared. I've been cooking for a long,long time and am always looking for healthy recipes. Will forward this one to my family and friends!

Comments
09/17/2012
Anonymous
Great Base Recipe

I added black beans, chopped tomato and frozen corn to make this more of a meal. I also added spices to the veggies, cumin, garlic and onion powder, chipotle lime, and pepper. Along with some flour (I didn't measure it out) I added cornmeal, since people found it to be too liquid-y. My dish came out amazing! This is def a keeper recipe!

Great base, make it what you want!
Comments
08/20/2012
Anonymous
Definitely A Keeper

This dish was so good. Made it for a church function and everyone loved it. I used 2 cans of green chilies instead of the jalepenos. Next time I will do 1/2 zuchinni and maybe some chicken to make it a full meal.

Healthy
Comments
07/16/2012
Yummy use for zuchhini!

YUM! This will now be my go-to recipe for fresh-from-the-garden zucchini! To try this out for myself first, I used one 13oz zucchini, 1/8c onion, 1/8 cup chopped jarred jalapenos, sprinkle of salt (we're not salt fans), about 2 handfuls of fiesta blend shredded cheese (the only cheese we had on hand), enough salsa to cover most of the top, and a sprinkle of white whole wheat flour. I didn't have the garnish suggestions, so I left those out, as well as the can of green chilies. I loved how this came out! (FYI - You want to bake this until the squash is tender but not mushy!) I baked my smaller portion for 20 minutes covered, uncovered for 10. I plan to make the full-sized recipe for a family get-together on Sunday.

I also can't wait to try all of the reviewers' suggestions for making this a meal - they sound delicious!

Easy, delicious
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