Mexican Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Sunburst (Pattypan) squash, sliced2 Zucchini, sliced1 Medium onion, sliced1 tsp. minced garlinc2 Tbsp Extra virgin olive oil4 oz. Green chile, chopped2 c. Corn1/2 c. Cheddar cheese, grated1/2 c. Monterey Jack cheese, grated1 tsp. Cumin
Preheat oven to 400.
Lightly saute the squash, zucchini, onion, and garlic until just soft.
Toss with the remaining ingredients.
Place mixture into a lightly oiled 2-quart casserole dish.
Bake at 400 degrees for 20 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NJDAVIS44.
Lightly saute the squash, zucchini, onion, and garlic until just soft.
Toss with the remaining ingredients.
Place mixture into a lightly oiled 2-quart casserole dish.
Bake at 400 degrees for 20 minutes.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user NJDAVIS44.
Nutritional Info Amount Per Serving
- Calories: 295.7
- Total Fat: 18.7 g
- Cholesterol: 27.8 mg
- Sodium: 418.1 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 6.7 g
- Protein: 11.3 g
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