Description
Savor the vibrant flavors of this Mexican Squash Casserole, a delightful dish that brings the taste of the Southwest to your table. Packed with tender squash, sweet corn, colorful bell peppers, and a blend of zesty spices, all topped with melted cheese, this casserole is a comforting and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 cups 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 green bell pepper. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Add the drained corn, undrained Rotel, chili powder, cumin, cayenne pepper (if using), salt, and black pepper. Stir well to combine and cook for another 2-3 minutes.
- Remove the skillet from the heat. Stir in 1 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese until melted and combined.
- Spoon the vegetable mixture into the prepared baking dish, spreading it evenly.
- Top with the remaining 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for a few minutes before serving.
Notes
- For an extra layer of flavor, you can add a can of drained black beans along with the corn.
- If you prefer a spicier casserole, add an extra pinch of cayenne pepper or a diced jalapeño.
- This casserole is delicious served on its own or as a side dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/8th of casserole
- Calories: Approximately 250-300
- Sugar: Approximately 5-8g
- Sodium: Approximately 400-600mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 3-5g
- Protein: Approximately 10-15g
- Cholesterol: Approximately 30-40mg