RE: Summer Squash & Zucchini

[Edith Thayer]

Tex-Mex Summer Squash Casserole
 

We had dinner with friends yesterday. I was asked to bring a vegetable dish. Our hostess served grilled chicken, yellow rice and black beans. This was a perfect accompaniment to the rest of the meal.

2 1/4 pounds summer squash or zucchini or a combination, thinly sliced (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chilies
1/2 cup chopped picked jalapenos
1/2 teaspoon salt
2 1/4 cups grated extra-sharp Cheddar cheese
1/4 cup all-purpose flour
3/4 cup salsa (I used a locally made fresh hot salsa)
4 scallions, sliced with the green tops
1/4 cup finely chopped red onion

Directions
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

For a milder dish, although this really isn't too hot, use mild salsa and less of the jalapenos. 

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