Zucchini Green Chili Casserole

Spicy, squash bake. Made with bottled salsa verde, seasonings may need to be adjusted depending on how spicy you like

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  cups zucchini (roughly chopped)
• 3  cups  yellow squash (roughly chopped)
• 1  onion (chopped)
• 2  garlic cloves (minced)
• 2  tablespoons  oil
• 1 -2  teaspoon seasoning salt
• 1 1⁄2 teaspoons  italian seasoning
• 1  teaspoon red chili powder
• 1 (7 ounce) can green chilies (diced)
• 1⁄2 cup sour cream
• 1⁄4-1⁄3 cup salsa verde (bottled)
• 1⁄3 cup cheddar cheese (shredded)
• 1⁄4 cup cream cheese with chives
• 12  Ritz crackers (roughly crushed)
• 2  tablespoons butter (melted)

Directions

1. Boil squash until tender crisp, drain in colander.
2. Saute onions and garlic, until tender, add seasonings and cook gently for a minute or two.
3. Stir in drained squash and canned green chilies, stir to combine. Mix sour cream, cream cheese, salsa verde and shredded cheese. Fold the sour cream mixture into squash onion mixture.
4. Taste test may need more seasonings.
5. Pour into 9 x9 pan, top with crushed crackers, drizzle with melted butter.
6. Bake at 425 until golden crisp, about 25 minutes.