Squashy Corn and Jalapeno Bake

READY IN: 45mins
Recipe by Brooke the Cook in

Comfort food. Can be used as a side-dish although my family eats as a meatless meal during the summer when zucchini and squash are taking over. Make your own cornbread muffins to keep calories at bay.

Top Review by Hwin5168

I enjoyed this! I was a little nervous about the heat factor of the jalepeno, so I used a small one and took out all the seeds. The dish was not spicy, but the jalepeno gave it a little extra flavor and kept it from being bland. It did take more like 50 minutes to finish cooking, though. I substituted 2 eggs for the egg substitute, so maybe that accounts for the cooking time. Also, I thought I had sage but I didn't, so I used savory. The flavor reminded me of something I'd have at Thanksgiving dinner. It makes a reasonable amount, so I might make it again then.

Ingredients Nutrition

  • 2 small zucchini, cooked and mashed
  • 2 small yellow squash, cooked and mashed
  • 1 jalapeno, minced
  • 1 (10 ounce) can Healthy Request cream of chicken soup
  • 4 cornbread muffins, crumbled
  • 12 cup skim milk
  • 1 tablespoon butter
  • 12 teaspoon onion salt
  • 12 teaspoon sage
  • 14 teaspoon fresh ground pepper
  • sea salt, to taste
  • 12 cup egg substitute


  1. Preheat oven to 350 and spray 1.5-1.75 quart dish (an 8x8 works, I use an oval 1.75qt dish) with cooking spray.
  2. To cook squash: Roughly chop zucchini and yellow squash. Place in saucepan, cover with water and bring to a boil. Boil for 7-10 minutes, until squash is fork tender. Drain. Using potato masher, mash squash - I usually leave a few large pieces throughout. Drain any excess water.
  3. Combine all ingredients. Pour into prepared dish.
  4. Bake for 30 minutes until edges are golden and top is set.

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