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Tex-Mex Summer Squash Casserole

Tex-Mex Summer Squash Casserole
Nutritional Info

Calories 134 (18% from fat)
Fat 2.6 gram
Saturated Fat 1.4 gram
Trans Fat 0 gram
Cholesterol 6.6 mg.
Sodium 638 mg.
Carb. 19 gram
Fiber 3.4 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 10.5 gram


10 cups (about 5-7 medium) yellow summer squash, sliced

2 1/4 cups low-fat cheddar cheese, shredded, & divided

2 cups onion, chopped

1 can (4.5 oz.) chopped green chiles
(We used Old El Paso Chopped Green Chiles, Mild.)

1/2 a can (3.5 oz of a 7 oz. can) of sliced jalapeno peppers
(We used San Marcos Sliced Jalapeno Peppers.)

1/4 cup whole wheat flour

1/2 tsp. salt

buttery cooking spray

3/4 cup salsa

4 green onions (scallions), sliced

1/4 cup red onion, chopped

This packs a surprising punch of flavor into a very low-calorie vegetable dish. Our tasting panel was unanimous in their praise. You should be prepared for a bit of a spicy bite.

This recipe is higher in sodium. If you're on a low-sodium diet, you should consider another option.

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large mixing bowl combine the squash, 3/4 cup of the cheese (not all the cheese), onion, green chiles and sliced jalapeno peppers.

3. Sprinkle with the flour and salt. Toss to combine.

4. Lightly coat a 13x9 inch baking dish with buttery cooking spray. Fill the baking dish with all the squash and even it out.

5. Cover with aluminum foil and bake, 30-40 minutes, until squash is tender.

6. Take the casserole out of the oven and spoon salsa over the top. Then sprinkle with the remaining 1 1/2 cups of cheese.

7. Bake, uncovered 10-15 minutes longer, until golden brown. Remove from the oven and let stand for 10 minutes.

Tex-Mex Casserole

8. While the casserole is cooling, cut up the green and red onions. Sprinkle those evenly across the top of the casserole and serve.

Yield: 8 Servings

  Tex-Mex Summer Squash Casserole

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave on high for approximately 2 - 3 minutes. Keep the container open a little to allow steam to escape.

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