Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, Summer 2004


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • 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.

  • 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.


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 Facts

124 calories; protein 7.2g; carbohydrates 8.5g; dietary fiber 2.5g; sugars 3.3g; fat 7.4g; saturated fat 4.2g; cholesterol 21.6mg; vitamin a iu 507.6IU; vitamin c 21.7mg; folate 43.9mcg; calcium 167.4mg; iron 0.6mg; magnesium 25.4mg; potassium 330.2mg; sodium 431.9mg; thiamin 0.1mg.

1 vegetable, 1/2 high-fat meat