Easy Mexican Summer Squash Casserole Recipe

Ingredients

• 1 serving cooking spray
• 1.25 pounds unpeeled yellow squash, quartered lengthwise and sliced
• 1 pound peeled zucchini, quartered lengthwise and sliced
• 2.5 cups shredded, reduced-fat sharp Cheddar cheese, divided
• 2 (4 ounce) cans chopped green chile peppers, drained
• 0.67 cup finely chopped onion
• 1 teaspoon salt
• 0.25 cup all-purpose flour
• 0.75 cup mild or medium salsa
• 1 tablespoon finely sliced green onion, or to taste

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. In a large bowl, mix yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt. Sprinkle with flour and toss. Transfer to the baking dish and cover with foil.
3. Bake in the preheated oven for 35 to 40 minutes, until squash is tender and bubbly. Remove foil, spread salsa, and sprinkle with remaining 1 ¼ cups Cheddar cheese. Bake uncovered until golden, about 20 minutes.
4. Top with green onions before serving.

Nutrition

• Calories: 90 kcal
• Fat Content: 2 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 791 mg
• Protein Content: 9 g
• Cholesterol Content: 6 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g