Southwestern Squash Casserole
Dive into the bold flavors of the Southwest with this irresistible Southwestern Squash Casserole! Combining tender zucchini and yellow squash with hearty black beans, juicy tomatoes with green chilies, and sweet corn, this vibrant dish is seasoned with smoky spices like chili powder, cumin, and smoked paprika. Topped with a golden, buttery layer of panko breadcrumbs and gooey melted Mexican blend cheese, this comforting casserole strikes the perfect balance of creamy, crunchy, and spicy. Ideal for weeknight dinners or potluck gatherings, it’s a filling vegetarian option that pairs beautifully with a side of rice or a crisp green salad. Ready in just about an hour, this easy-to-make recipe will become your go-to for a flavorful crowd-pleasing meal!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 15-ounce can, drained and rinsed canned black beans
- 1 10-ounce can canned diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded Mexican blend cheese
- 1 cup panko breadcrumbs
- 2 tablespoons, melted butter
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Slice the zucchini and yellow squash into thin rounds, about 1/4 inch thick.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced zucchini and yellow squash to the skillet. Sauté for 5-7 minutes until the squash is slightly softened.
Stir in the black beans, canned diced tomatoes with green chilies (including juices), frozen corn kernels, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix well until evenly combined, then remove from heat.
Spread the vegetable mixture evenly in the prepared baking dish.
Sprinkle 1 1/2 cups of the shredded Mexican blend cheese over the vegetable mixture.
In a small bowl, combine the panko breadcrumbs and melted butter. Spread the breadcrumb mixture evenly over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Remove the casserole from the oven and let it cool for 5-10 minutes. Sprinkle with the remaining 1/2 cup of shredded cheese and chopped cilantro (if using) before serving.
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 10114 mg | 440% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 68.0 g | ||
| Protein | 112.3 g | 225% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2105 mg | 162% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5123 mg | 109% | |
*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.
