Name: Mexican Squash Casserole with a Southern Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: mexican
Ingredients: 4 medium yellow squash, sliced into thin rounds; 2 medium zucchini, sliced into thin rounds; 1 small red bell pepper, diced; 1 small green bell pepper, diced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; ½ teaspoon cumin; ½ teaspoon chili powder; ½ teaspoon smoked paprika; 1 cup sour cream; 1 large egg, lightly beaten; 1½ cups shredded Mexican-style cheese blend; ½ cup seasoned breadcrumbs; 2 tablespoons melted butter; Salt and freshly ground black pepper, to taste; Fresh cilantro, for garnish (optional)

Description

This cheesy Mexican squash casserole blends tender summer squash, peppers, spices, and a crispy breadcrumb topping for a comforting dish that marries Southern tradition with bold Mexican flavors.

Ingredients

Scale

4 medium yellow squash, sliced into thin rounds

2 medium zucchini, sliced into thin rounds

1 small red bell pepper, diced

1 small green bell pepper, diced

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon smoked paprika

1 cup sour cream

1 large egg, lightly beaten

1½ cups shredded Mexican-style cheese blend

½ cup seasoned breadcrumbs

2 tablespoons melted butter

Salt and freshly ground black pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.

2. Heat olive oil in a skillet over medium heat, then add onion, garlic, and diced peppers and cook until softened, about 4–5 minutes.

3. Add sliced squash and zucchini to the skillet and cook until just tender, about 5 minutes, then stir in cumin, chili powder, and smoked paprika.

4. Transfer the vegetable mixture to a mixing bowl, then add sour cream, beaten egg, and 1 cup of cheese; season with salt and pepper and stir until evenly coated.

5. Pour the mixture into the prepared casserole dish and spread it evenly.

6. In a small bowl, toss seasoned breadcrumbs with melted butter, then sprinkle the topping over the casserole and add the remaining ½ cup of cheese.

7. Bake uncovered for 25–30 minutes until the topping is golden and cheese is bubbly, then let rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: main course
Method: baking
Cuisine: mexican

Nutrition

Serving Size: 1 cup

Keywords: squash casserole, mexican casserole, southern twist, summer squash, easy casserole, vegetable bake