Name: Mexican Squash Casserole with Summer Fresh Flavor
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 medium yellow squash, sliced into 1/4-inch rounds; 2 medium zucchini, sliced into 1/4-inch rounds; 1 tablespoon olive oil; 1 small onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 cup diced tomatoes (fresh or canned); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and pepper, to taste; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 2 tablespoons chopped fresh cilantro

Description

A vibrant summer squash casserole layered with zucchini, yellow squash, peppers, onions, tomatoes, and Mexican spices, topped with melted cheese and fresh cilantro. Perfect for weeknight dinners or family gatherings, this easy recipe celebrates seasonal produce with bold flavors.

Ingredients

Scale

2 medium yellow squash, sliced into 1/4-inch rounds

2 medium zucchini, sliced into 1/4-inch rounds

1 tablespoon olive oil

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

2 tablespoons chopped fresh cilantro

Instructions

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

2. In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper; sauté 3–4 minutes until softened.

3. Add garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 1–2 minutes until fragrant.

4. Stir in diced tomatoes and simmer 2–3 minutes to create a saucy base. Remove from heat.

5. Layer half of the squash and zucchini in the prepared casserole dish.

6. Spread half of the sautéed vegetable mixture over the squash layer.

7. Sprinkle half of the cheddar and Monterey Jack cheeses on top.

8. Repeat layers: remaining squash, vegetable mixture, and cheeses.

9. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.

10. Let stand 5 minutes, then sprinkle with fresh cilantro before serving.

Prep Time: 15 mins
Cook Time: 35 mins

Nutrition

Calories: 280
Sodium: 450
Fat: 18
Carbohydrates: 18
Protein: 12