Description
This Mexican squash casserole blends tender summer squash, melty cheese, and a mild kick of jalapeño for a flavorful twist on classic Southern comfort food. It’s easy to prepare and perfect for weeknight dinners or potluck gatherings.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant.
3. Add bell pepper and jalapeno and cook 3 minutes until softened.
4. Stir in sliced squash and zucchini and cook 5 minutes until just tender.
5. Season with cumin,chili powder,salt,and pepper and remove from heat.
6. Layer half of the vegetable mixture in the baking dish and sprinkle with half the cheese.
7. Repeat with remaining vegetables and top with the rest of the cheese.
8. Mix breadcrumbs with a drizzle of olive oil and sprinkle evenly over the casserole.
9. Bake uncovered for 25 to 30 minutes until cheese is melted and topping is golden.
10. Let rest 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main dish
- Method: baking
- Cuisine: mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 10
- Cholesterol: 30
Keywords: squash casserole, mexican casserole, easy weeknight dinner, vegetable casserole, jalapeno squash, summer squash recipe, cheesy casserole, potluck dish