Tex Mex Summer Squash Recipes

TEX-MEX SUMMER SQUASH CASSEROLE

I was looking for something new to do with summer squash and found this recipe on cooking.com. It was a hit. I have been asked for the recipe more than once. it is just a little different. The recipe calls for chopped jalapenos and cheddar cheese. I didn't have the cheddar on hand, but did have a cheese called "3 Alarm"...

Provided by Jolayne Cooper

Categories Vegetables

Time 1h35m

Number Of Ingredients 10

Tex-Mex Summer Squash Casserole image

Steps:

1. Preheat oven to 400 degrees F.
2. Coat a 9x13-inch baking dish with cooking spray
3. Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat everything. Pour the mixture in the prepared baking dish and cover with foil.
4. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Remove from oven. Sprinkle with scallions and red onion.

Ingredients

2 1/4 lb summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 c finely chopped yellow onion
4 oz chopped green chilies (canned)
1/2 c chopped jalapenos, drained (canned)
1/2 tsp salt, or to taste
2 1/4 c grated extra-sharp cheddar cheese (about 7 oz.), divided
1/4 c all-purpose flour
3/4 c mild salsa
4 scallions, thinly sliced, for garnish
1/4 c finely chopped red onion for garnish

STUFFED TEX-MEX YELLOW SQUASH

Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 1h

Number Of Ingredients 11

Stuffed Tex-Mex Yellow Squash image

Steps:

Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

Nutrition Facts : Calories 327 g, Fat 21 g, Fiber 4 g, Protein 17 g

Ingredients

4 yellow squashes (8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
2 tablespoons tomato paste
1 teaspoon mild chili powder
1/2 pound ground beef chuck
1 cup frozen corn kernels, thawed
1/4 cup plus 2 tablespoons grated Parmesan cheese

MEXICAN SUMMER SQUASH CASSEROLE

This is a hearty vegetable casserole with a Mexican flair and with the addition of leftover/cooked chicken, it can become a great dinner casserole. The heat can easily be varied by changing the amount of green chiles, adding jalapenos, or by adjusting the amount of spice in the salsa.

Provided by Cassy

Categories Side Dish Vegetables Squash Summer Squash

Time 1h25m

Yield 10

Number Of Ingredients 10

Mexican Summer Squash Casserole image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
Combine yellow squash, zucchini, 1/2 of the Cheddar cheese, chile peppers, onion, and salt in a large bowl. Sprinkle with flour and toss to coat. Spread mixture into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Remove from the oven and discard foil. Spread salsa on top and sprinkle with remaining cheese. Return to the oven and bake, uncovered, until golden and heated through, about 20 minutes more.
Garnish with green onions just before serving.

Nutrition Facts : Calories 90 calories, Carbohydrate 9.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2 g, Protein 9 g, SaturatedFat 1.3 g, Sodium 790.9 mg, Sugar 3.8 g

Ingredients

cooking spray
1 ¼ pounds unpeeled yellow squash, quartered lengthwise and sliced
1 pound peeled zucchini, quartered lengthwise and sliced
2 ½ cups shredded, reduced-fat sharp Cheddar cheese, divided
2 (4 ounce) cans chopped green chile peppers, drained
⅔ cup finely chopped onion
1 teaspoon salt
¼ cup all-purpose flour
¾ cup mild or medium salsa
1 tablespoon finely sliced green onion, or to taste