sallye bates


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!


☆☆☆☆☆ 0 votes

4-6 servings
10 Min
40 Min


  • 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
  • 1/2 tsp
  • 1 c
    grated mexican blend cheese
  • 3 Tbsp
    olive oil
  • 1 medium
    hatch or other chili pepper



  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.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: Southwestern

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