TEX-MEX SUMMER SQUASH CASSEROLE
Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.
Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
MEXICAN SQUASH AND GROUND BEEF CASSEROLE
A simple combination of yellow squash, ground beef, and Mexican spices. A great way to use up the bounty of summer squash in the garden.
Provided by KelBel
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
- Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
- Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
- Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
Nutrition Facts : Calories 296.5, Fat 20.5, SaturatedFat 8.8, Cholesterol 71.2, Sodium 186.9, Carbohydrate 7.8, Fiber 2.3, Sugar 4.9, Protein 20.9
MEXICAN ZUCCHINI CHEESE SOUP
We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.
Provided by Always Cooking
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
- Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
- Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g
STUFFED MEXICAN SQUASH
Make and share this Stuffed Mexican Squash recipe from Food.com.
Provided by breezermom
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook squash in boiling water to cover 7 minutes or until tender but still firm. Drain and cool slightly. Remove and discard stems. Cut each squash in half lengthwise; scoop out pulp, leaving a 1/4 inch shell. Reserve the squash pulp.
- Saute garlic, onion, green pepper, and jalapeno in olive oil until crisp-tender. Sir in squash pulp, and cook, stirring often, until liquid has been absorbed. Add chili powder, salt and pepper; remove from heat. Add Monterey jack cheese and sour cream. Stir well.
- Place squash shells in a lightly greased 12x8x2 inch baking dish. Spoon squash mixture evenly into shells. Bake at 350 degrees for 25 minutes. Divide picante sauce, Cheddar cheese and ripe olives evenly among the squash. Bake an additional 5 minutes.
Nutrition Facts : Calories 120.6, Fat 9.1, SaturatedFat 4.3, Cholesterol 18.2, Sodium 250.3, Carbohydrate 5.4, Fiber 1.6, Sugar 3.4, Protein 5.7
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