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–+ servings

Zucchini and Corn Mexican Casserole

Delicious way to use up all that summer squash in the garden
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Course Side Dish
Cuisine Mexican
Servings 6

Ingredients
  

  • 4 each summer squash or zucchini sliced into rounds
  • 1 c diced sweet onion
  • 3 Anaheim or poblano peppers roasted and diced
  • 2 c corn kernels cut off the cob cooked on the cob then sliced off
  • 1 cup shredded jack cheese
  • 1 tsp tajin
  • 2 tbsp olive oil
  • 1 tsp salt

Instructions
 

  • Preheat oven at 425
  • Slice peppers in half and place on baking sheet in oven to roast. Around 15 minutes or until charred. Remove and let cool. Roughly dice.
  • Slice the squash into rounds and place in one layer on parchment paper lined baking sheet. Toss with tbls of olive oil. Roast in oven until golden brown. Salt squash and gently toss to make sure all are coated.
  • In a medium sauté pan, sauté onions in tbls of olive oil until translucent. Add diced peppers.
  • In a casserole dish, layer squash, then corn, then onion/pepper mix, then shredded jack cheese. Add another layer. Top with Tajin
  • Bake cassarole until cheese in melted. Approx 15 to 20 minutes
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