Mexican Squash

READY IN: 35mins
Recipe by Maryland Jim

Another recipe from the 1981 Southern Living Cook Book.

Top Review by 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.

Ingredients Nutrition


  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.

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