Zucchini, squash and cukes — oh my!

Everything explodes at this time of year, including the squash crop!
Everything explodes at this time of year, including the squash crop!

The squashfest continues, along with enough cucumbers to put up pickles for an army. But I have the answer to yellow squash, usually about as tasty to me as wet cotton.

This bland, limp vegetable has been waiting for Tommy Lombardo of Euclid, OH and his (her?) recipe for Tex-Mex Summer Squash Casserole in the June/July issue of Taste of Home magazine. The dish supposedly makes 10 servings; Stoic and I ate “8” in 2 suppers. It’s that good.

My only changes: Substituting 3 fresh jalapenos for the 4 ounces canned. And I added the red and green onions with the cheese and salsa topping because raw onions do not like Stoic.

Tex-Mex summer squash casserole

About 10 cups yellow summer squash, washed and sliced

2-1/4 cups (9 ounces) shredded Cheddar cheese, divided

1 medium (white) onion, chopped

1 4-ounce can chopped green chilies, rinsed and drained

1 4-ounce can died jalapeno peppers, ditto

1/4 cup all-purpose flour

1/2 teaspoon salt

3/4 cup jarred salsa (I used medium hot)

4 green onions, chopped

1/4 cup chopped red onion

Heat oven to 400°. In large bowl, combine squash, 3/4 cup cheese, white onion, chilies and jalapenos. Sprinkle with flour and salt; toss gently to combine.

Transfer to greased 13-x9-inch baking dish. Bake, covered, 30 to 40 minutes or until squash is tender.

Spoon salsa over top; sprinkle remaining 1-1/2 cups cheese and green and red onions over salsa. Bake, uncovered, 10 to 15 minutes longer or until golden brown. Serves 10. (Hah!)DSCN1327




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