Description

A comforting casserole that blends creamy Southern-style squash with bold Mexican flavors, featuring zucchini, yellow squash, peppers, cheese, and a crunchy buttery topping.

Ingredients

Scale

3 medium zucchini, sliced

2 medium yellow squash, sliced

1 red bell pepper, diced

1 jalapeño pepper, diced

1 medium yellow onion, chopped

2 cloves garlic, minced

1 cup sour cream

1 cup shredded cheddar cheese

½ cup queso fresco

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

Salt and black pepper to taste

1 cup crushed buttery crackers

2 tablespoons melted butter

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, bell pepper, and jalapeño; sauté until softened, about 5 minutes.

3. Add zucchini and yellow squash to the skillet. Season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until vegetables are just tender, about 5 minutes.

4. Remove skillet from heat and stir in sour cream, cheddar cheese, and queso fresco until well combined.

5. Transfer half of the squash mixture to a greased 9×13-inch casserole dish. Sprinkle with a layer of cheese, then add the remaining squash mixture. Top with any remaining cheese.

6. Mix crushed buttery crackers with melted butter, then scatter evenly over the casserole.

7. Bake in the preheated oven for 25–30 minutes, or until bubbly and golden brown.

8. Let rest for 5 minutes before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes