TEX-MEX SQUASH

sallye bates

By
@grandedame

I love zucchini and crookneck squash and am always looking for ways to cook it. This version makes a nice side dish for just about any meal.

Bonus: It's good for you!


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Rating:

Comments:

Serves:

4-6 servings

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

4 medium
zucchini squash
4 medium
yellow crookneck squash
1 large
white onion
1 can(s)
original rotel tomatoes and chilis (10 ounce)
1/2 c
sour cream
1 tsp
salt
1/2 tsp
paprika
1 c
grated mexican blend cheese
3 Tbsp
olive oil
1 medium
hatch or other chili pepper

Directions Step-By-Step

1
Wash squash well and cut into thin coin-style slices. Season with salt and paprika.
2
Quarter onion and cut into thin slices.


Cut chile pepper into quarters, remove core, seeds and membrane and finely dice.

Place onions and chiles in microwave proof bowl with 1 tablespoon water.

Cover with paper towel and cook on full power for 3-5 minutes until onions are tender but still firm
3
Preheat oven to 325º
4
Heat olive oil in a cast iron or heavy skillet over medium heat.
5
When oil is shimmering, add squash, turn heat down to medium low, and cook covered for 10 minutes, stirring frequently.

NOTE: The squash will make its own liquid
6
Remove cover, add onion/pepper mixture and tomatoes. Place cover back on skillet, and turn heat to simmer. Cook for 10 more minutes.
7
Remove from heat and add sour cream and cheese. Mix well with wooden spoon and place in lightly oiled baking dish.
8
Bake at 325º uncovered for 15 minutes. You may sprinkle additional cheese over the top if desired.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy