Calabicitas Squash Casserole
Bright, wholesome, and bursting with flavor, this Calabacitas Squash Casserole is a delicious celebration of fresh produce and comforting textures. Combining tender zucchini, yellow squash, sweet corn, and juicy Roma tomatoes, this vibrant dish is elevated with the rich creaminess of sour cream, melty cheese, and a hint of spice from green chiles and ground cumin. A golden, cheesy breadcrumb topping adds a satisfying crunch, making this casserole irresistibly crave-worthy. Ready in under an hour, this easy-to-make vegetarian recipe is perfect for weeknight dinners or potluck gatherings. Serve it as a hearty main dish or a flavorful side, and garnish with fresh cilantro for a pop of color. Packed with nutrients and Southwest-inspired flair, this Calabacitas Squash Casserole is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 1 cup Corn kernels (fresh, frozen, or canned)
- 2 medium Roma tomatoes
- 1 small Onion
- 2 large Garlic cloves
- 2 tablespoons Olive oil
- 1.5 cups Shredded cheese (cheddar or Mexican blend)
- 0.5 cup Sour cream
- 1 can (4 oz) Chopped green chiles (mild or medium, canned is fine)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 cup Breadcrumbs (optional, for topping)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch or similarly sized casserole dish and set aside.
Wash and dice the zucchini and yellow squash into bite-sized pieces. Dice the tomatoes and onion as well. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 2-3 minutes.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Stir in the zucchini, yellow squash, and corn. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender but not fully cooked.
Add the diced tomatoes, chopped green chiles, salt, black pepper, and ground cumin. Continue to cook for another 2 minutes, until everything is well combined and heated through.
Remove the skillet from heat and stir in 1 cup of shredded cheese and the sour cream. Mix until the cheese is melted and the mixture is creamy.
Transfer the vegetable mixture into the greased casserole dish. Smooth the top with a spatula.
If using breadcrumbs, sprinkle them evenly over the top of the casserole. Then add the remaining 0.5 cup of shredded cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Serve warm and enjoy your Calabacitas Squash Casserole!
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 8051 mg | 350% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 73.9 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1618 mg | 124% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
