Description
A delicious Mexican squash casserole with corn, bell peppers, and savory spices, topped with melted cheese for a comforting Southwest-inspired dish. This easy recipe is perfect for a weeknight meal or a potluck.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the sliced zucchini, yellow squash, chopped red bell pepper, and chopped green bell pepper. Cook for about 5-7 minutes, until the vegetables are slightly tender.
- Add the drained corn, undrained diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Stir to combine.
- Cook for another 2-3 minutes, allowing the flavors to meld.
- Pour the vegetable mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the Monterey Jack cheese and cheddar cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let it rest for a few minutes before serving.
Notes
- For an extra kick, add a pinch of cayenne pepper or a diced jalapeño with the peppers.
- You can add cooked shredded chicken or ground beef to make it a heartier meal.
- Garnish with fresh cilantro or a dollop of sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 200-250
- Sugar: Approx. 5-8g
- Sodium: Approx. 400-600mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 5-8g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-25g
- Fiber: Approx. 3-5g
- Protein: Approx. 8-12g
- Cholesterol: Approx. 20-30mg