It’s a cool, brisk 60 degrees outside. We had a cold front blow in Friday and it appears as if it is here to stay. Rob and I have been burning our Bath & Body Works fall candles (pumpkin pecan waffles for the win!) and getting into the fall spirit. We only have about a month left until the Christmas decor goes up!
With fall officially here, the summer yellow squash and zucchini are going out of season with a bang. While at the grocery store yesterday, the only zucchini I could find were MASSIVE. I’m talking a couple of inches in diameter around and at least a foot long! I’m not sure if bigger is better when it comes to zucchini, but I bought them anyway.
I made this side dish to go along with some chicken I had thrown into the crockpot. It’s a good way to use up the end of your abundant squash. I wanted the most southwestern flavor to go with it, so I threw in some green chiles and metric ton of cumin. Cumin is my all-time favorite spice, and it makes every hispanic-flair dish even better.
You can top this casserole with whatever you want, but I went with big dollops of sour cream and chopped red onions. You can go with extra cheese, too. There’s no limit to cheese in my book.
I cut my squash in thick slices so it wouldn’t get all floppy with all of those delicious toppins. You also still get that good, good squashy flavor.
Southwestern Squash Casserole
Spicy zucchini and yellow squash with cheese and chiles.
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 2 1/2 cups shredded cheddar cheese
- 1 onion, diced
- 1 (4 oz.) can diced green chiles
- 1 jalapeno, chopped
- 1 tsp. cumin
- 1/2 tsp. cayenne
- Red onion, salsa, sour cream, for topping
- Preheat oven to 400 degrees. Grease a large baking dish. In a large bowl, toss together zucchini, squash, 1/2 of the cheese, onion, green chiled, jalapeno, cumin, cayenne, salt and pepper. Pour into prepared baking dish.
- Top mixture with the rest of the cheese. Bake, uncovered, for 35-40 minutes.
- Top with red onion, salsa, and/or sour cream.
Preheat oven to 400 degrees. Grease a large baking dish. In a large bowl, toss together zucchini, squash, 1/2 of the cheese, onion, green chiled, jalapeno, cumin, cayenne, salt and pepper.
Pour into prepared baking dish.
Top mixture with the rest of the cheese. Bake, uncovered, for 35-40 minutes.
Top with red onion, salsa, and/or sour cream.