Green Chilie Squash Casserole
Savor the comforting flavors of this Green Chile Squash Casserole, a vibrant and cheesy bake that’s perfect for weeknight dinners or holiday spreads. Packed with tender zucchini and yellow squash sautéed with aromatic onions and garlic, this dish gets a smoky kick from roasted green chiles and a warm hint of ground cumin. A creamy blend of sour cream, sharp cheddar, and Monterey Jack cheeses creates a luscious topping, while golden panko breadcrumbs add the perfect crispy finish. This casserole is easy to prepare, bursting with Southwestern-inspired flavors, and baked to bubbly perfection in just 35 minutes. It’s a must-try for squash lovers and a great way to elevate seasonal vegetables into a crowd-pleasing centerpiece.
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Recipe Information
Ingredients
- 4 medium zucchini
- 4 medium yellow squash
- 1 cup roasted green chiles (canned or fresh, diced)
- 3 large garlic cloves
- 1 medium onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick spray.
Slice the zucchini and yellow squash into thin rounds (about 1/4-inch thick). Set aside.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the butter. Once melted, sauté the chopped onion and minced garlic until fragrant and soft, about 3-4 minutes.
Add the sliced zucchini and yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until they begin to soften but are not fully cooked.
Season the squash mixture with salt, black pepper, and ground cumin. Stir in the diced roasted green chiles and cook for another 2 minutes. Remove from heat.
In a medium bowl, combine the sour cream, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix well.
Transfer the sautéed squash mixture into the prepared baking dish. Spread it out evenly.
Dollop the sour cream and cheese mixture over the squash. Gently spread it out to cover the squash evenly.
Sprinkle the panko breadcrumbs evenly over the top of the casserole.
Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 12.8 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 393 mg | 30% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 802 mg | 17% | |
*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.
