Spicy Southwestern Summer Squash Bake
Brighten up your meal prep with this Spicy Southwestern Summer Squash Bake! This casserole combines the delicate flavors of fresh yellow squash and zucchini with the boldness of cheddar cheese soup and zesty green chilies, making it a unique and vibrant addition to any Mexican feast. Topped with a perfect layer of melted Monterey Jack and cheddar cheese blend, this dish not only tantalizes your taste buds but also makes for a delightful side that everyone will love.
N/A
Servings
150
Calories
10
Ingredients
Ingredients
yellow squash
1 lb (sliced)
zucchini
1 lb (sliced)
water
1 cup (for steaming)
cheddar cheese soup
1 (10 3/4 ounce) can (no preparation needed)
crushed tortilla chips
1 cup (no preparation needed)
chopped green chilies
1 (4 1/2 ounce) can (undrained)
onion
1/4 cup (chopped)
taco seasoning
2 tablespoons (no preparation needed)
egg
1 large (lightly beaten)
shredded Monterey Jack and cheddar cheese blend
1 cup (no preparation needed)
Instructions
1
In a large microwave-safe glass bowl, combine the sliced yellow squash, zucchini, and water. Cover the bowl tightly with plastic wrap, ensuring to pierce the wrap with a fork several times to allow steam to vent.
2
Microwave the mixture on HIGH for 8-9 minutes, or until the vegetables are tender. Once done, drain any excess water.
3
Using paper towels, press down on the cooked squash and zucchini between layers of paper towels to eliminate excess moisture, ensuring your casserole sets nicely.
4
In a large mixing bowl, combine the cooked vegetables with the cheddar cheese soup, crushed tortilla chips, chopped green chilies, chopped onion, taco seasoning, and the lightly beaten egg. Mix well until all ingredients are evenly integrated.
5
Preheat your oven to 450°F (232°C).
6
Spoon the mixture into a lightly greased 11 x 7-inch baking dish, spreading it evenly within the dish.
7
Sprinkle the shredded Monterey Jack and cheddar cheese blend generously over the top of the casserole.
8
Bake in the preheated oven for about 20 minutes, or until the casserole is golden brown and bubbly.
Nutrition Information
9g
Fat
12g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Southwestern Summer Squash Bake?
It is a bright and bold casserole that combines fresh yellow squash and zucchini with cheddar cheese soup and green chilies, topped with a melted cheese blend.
What primary vegetables are used in this recipe?
The primary vegetables used are 1 lb of sliced yellow squash and 1 lb of sliced zucchini.
How much yellow squash do I need?
You need 1 lb of yellow squash, which should be sliced for the recipe.
How much zucchini is required?
The recipe requires 1 lb of sliced zucchini.
What kind of soup is used in this casserole?
One 10.75-ounce can of cheddar cheese soup is used as a base.
How are the green chilies added to the mixture?
Use one 4.5-ounce can of chopped green chilies and include them undrained.
How do I initially cook the squash and zucchini?
Combine the sliced vegetables with 1 cup of water in a microwave-safe bowl and microwave on HIGH for 8-9 minutes.
How should I cover the bowl during microwaving?
Cover the bowl tightly with plastic wrap and pierce it several times with a fork to allow steam to escape.
Why is it important to use paper towels on the cooked vegetables?
Pressing down on the cooked vegetables with paper towels eliminates excess moisture so the casserole sets correctly.
What is the recommended oven temperature?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
How long does the casserole need to bake?
Bake the casserole in the preheated oven for about 20 minutes.
What kind of cheese is used for the topping?
A 1-cup blend of shredded Monterey Jack and cheddar cheese is used for the topping.
How many calories are in a serving?
There are 150 calories per serving of this squash bake.
What is the fat content of this dish?
Each serving contains 9 grams of fat.
How many carbohydrates are in each serving?
There are 12 grams of carbohydrates per serving.
How much protein does this recipe provide?
This recipe provides 5 grams of protein per serving.
What adds a crunch to the casserole mixture?
One cup of crushed tortilla chips is mixed into the casserole for texture.
How much onion is required for this recipe?
You need 1/4 cup of chopped onion.
What seasoning provides the Southwestern flavor?
Two tablespoons of taco seasoning are used to give the dish its Southwestern flavor profile.
Is there an egg in this recipe?
Yes, one large egg, lightly beaten, is mixed into the ingredients.
How should the egg be prepared?
The egg should be lightly beaten before being combined with the other ingredients.
What size baking dish is recommended?
An 11 x 7-inch baking dish is recommended for this recipe.
How do I know when the casserole is finished baking?
The casserole is done when it appears golden brown and bubbly.
What is the description of the flavor profile?
The flavor is described as a combination of delicate fresh squash with bold cheddar soup and zesty green chilies.
What are the tags associated with this recipe?
Tags include casserole, vegetable dish, squash, zucchini, Mexican side dish, summer recipe, cheesy, and spicy.
Can this dish be used for meal prep?
Yes, the recipe is suggested as a way to brighten up your meal prep.
How much water is needed for steaming the vegetables?
One cup of water is used to steam the squash and zucchini in the microwave.
Should the baking dish be greased?
Yes, the 11 x 7-inch baking dish should be lightly greased before adding the mixture.
What is the total ingredient count?
There are a total of 10 ingredients in this recipe.
Does the recipe contain any fiber or sugar?
The provided nutritional information lists fiber and sugar as null.