Mexican Squash

Submitted by Maryland Jim

"Another recipe from the 1981 Southern Living Cook Book."

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 tablespoons butter
• 2 calabaza squash or 3 zucchini, thinly sliced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 (17 ounce) can whole kernel corn, drained
• 1 (4 ounce) can green chilies, drained, seeded and chopped
• 3⁄4 cup sharp cheddar cheese, shredded

directions

1. Melt butter ina large skillet.
2. Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender.
3. Stir in corn and chiles; spoon inot a 1 quart casserole.
4. Top with cheese.
5. Bake, uncovered at 350 degrees for 10 minutes or until cheese is melted.

Reviews

[Anonymous]

Was looking for something in the way of a vegetable dish to accompany white chicken cheese enchiladas - this recipe was perfect! I subbed creamed corn for kernels because that’s what I had - which made the whole thing a bit saucier - but it was DELICIOUS and the family loved it. Will definitely make again with kernels. Fast, easy, yummy, nutritious, and uses things I generally have in the house … a winner in every respect.

 

[lazyme]

Great dish. I used zucchini and frozen corn and it came out great. I didn't measure the cheese - just threw some on top. I should have used less but it was still great. Thanks Jim for a nice keeper. Made for ZWT8 - Mexico/Tex Mex.

 

[Dienia B.]

i used frozen corn and made this for 1 it is great i used zucchini and the color was very pretty made for zaar tour 8 dog gone stars anyway

 

[Starrynews]

This is great! Flavorful and delicious. I used zucchini. Thanks for sharing! ZWT8

 

[Mommy of 3 Gingers]

I love zucchini and I LOVE this recipe!!! Great side dish and the green chiles add a nice flavor!! Even my daughter that is not a fan of zucchini like this. Will definitely make again!!