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A baked squash zucchini casserole with golden-brown topping

Spicy Tex-Mex Squash Zucchini Casserole

This Spicy Tex-Mex Squash Zucchini Casserole is a flavorful and hearty dish, perfect for a family meal. Featuring a blend of tender squash and zucchini, spicy green chilies, and savory Monterey Jack cheese, it’s a delightful twist on a classic casserole.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • large skillet
  • large mixing bowl
  • 9x13 inch baking dish

Ingredients
  

Vegetables

  • 2-3 zucchini medium, thinly sliced
  • 2-3 yellow summer squash medium, thinly sliced
  • 1 small onion chopped
  • 2-3 garlic cloves minced
  • 1/2 cup corn kernels canned, frozen, or fresh
  • 1/4 cup diced green chilies canned

Dairy & Eggs

  • 1.5 cups shredded Monterey Jack cheese
  • 2 large eggs
  • 1/2 cup milk or cream

Pantry

  • 1/2 cup breadcrumbs Panko or regular, plus extra for topping
  • 2 tablespoons butter or olive oil

Spices & Herbs

  • 1/4 cup fresh cilantro chopped
  • Salt & Pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder

Instructions
 

Preparation

  • Wash and thinly slice the zucchini and yellow squash. In a large skillet, heat 1 tablespoon of olive oil or butter, then add the sliced squash and zucchini and cook for 5-7 minutes until slightly softened and moisture has cooked out. Remove from the pan and set aside.

Cooking

  • In the same skillet, add the remaining 1 tablespoon of olive oil or butter. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic, cumin, and chili powder and cook for another minute until fragrant.

Assembly

  • In a large mixing bowl, whisk together the eggs, milk/cream, salt, and pepper. Stir in 1 cup of shredded Monterey Jack cheese, breadcrumbs, and fresh cilantro. Add the cooked squash, zucchini, onion, garlic, corn kernels, and diced green chilies; gently mix everything until well combined.

Baking

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Pour the vegetable mixture into the prepared dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top, and optionally, additional breadcrumbs for extra crunch. Bake for 25-35 minutes, or until golden brown, bubbly, and a knife inserted into the center comes out clean.

Serving

  • Let the casserole rest for 5-10 minutes before serving to allow it to set up nicely.

Notes

For a milder casserole, reduce the amount of chili powder or omit the diced green chilies. You can also experiment with different cheeses like cheddar or a Mexican blend. This casserole is great as a side dish or a light main course.