- 2 1/4 lbs summer squash (zucchini, crookneck, etc), quartered lengthwise and thinking sliced crosswise (about 10 cups)
- 2/3 cup finely chopped yellow onion
- 1 4-ounce can chopped green chiles (you can add more or less depending on your pain threshold. This amount had a nice kick to it)
- 1 4-1/2 ounce can chopped jalepenos (about 1/2 cup), drained (same applies as above if you want it hotter or milder)
- 1/2 teaspoon salt
- 2 1/4 cups grated extra sharp cheddar Cheddar cheese (about 7 ounces), divided
- 1/4 cup all purpose flour
- 3/4 cup mild salsa
- 4 scallions, thinly scliced for garnish
- 1/4 cup finely chopped red onion for garnish
1. preheat oven to 400 degrees. Coat a 9x13 inch baking dish with cooking spray.
2. Combine squash, onions, chiles, jalepenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake uncovered until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.
I'm not even sure if this was the correct way to cut the zucchini, but either way, it turned out fine.
This was right before I added in the flour.
With the flour mixed in and ready to be popped in the oven.
Yummy corn tortillas I used to serve with it.
Served and ready to be devoured!
The only two things I think I would change would be the amount of cheese and the size I cut the zucchini. I would probably add more cheese in the first part of the steps when you mix it all together before it goes into the oven. I'd also cut the zucchini a bit smaller so they are bite sized. Other than that, it was sooooo delicious!