TEX-MEX SQUASH

1
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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6 servings
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

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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

How to Make TEX-MEX SQUASH

Step-by-Step

  • 1Wash squash well and cut into thin coin-style slices. Season with salt and paprika.
  • 2Quarter 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
  • 3Preheat oven to 325º
  • 4Heat olive oil in a cast iron or heavy skillet over medium heat.
  • 5When 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
  • 6Remove cover, add onion/pepper mixture and tomatoes. Place cover back on skillet, and turn heat to simmer. Cook for 10 more minutes.
  • 7Remove from heat and add sour cream and cheese. Mix well with wooden spoon and place in lightly oiled baking dish.
  • 8Bake at 325º uncovered for 15 minutes. You may sprinkle additional cheese over the top if desired.

Printable Recipe Card

About TEX-MEX SQUASH

Main Ingredient: Vegetable
Regional Style: Southwestern




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