Meatless Casserole loved by ALL

Posted on 28. May, 2013 by in Food

This dish took 1st prize at the family BBQ! Everyone seemed to love it, and it is so easy and inexpensive to make. This would be a perfect dish for a BBQ at home (it would be hard to keep it at a safe temperature if you didn’t have an oven) or for a light lunch or dinner.

Tex-Mex Summer Squash Casserole

Serves 8


3 medium summer squash, quartered and sliced thin (about 8 cups — add zucchini or eggplant, too)

Small sweet onion, diced

½ cup sliced pickled jalapeño peppers, drained*

¼ cup white flour**

¾ cup salsa (low sodium if possible)

1 ½ cups shredded low-fat Mexican or Cheddar cheese, divided

Pepper, to taste



1. Preheat the oven to 350 degrees. Spray a 9×3 casserole dish with cooking spray.

2. Combine squash, onions, jalapeño peppers, and ¾ cup cheese in a large bowl. Sprinkle flour on the mixture and stir.

3. Pour mixture into the casserole dish and cover with tin foil. Bake for 30-40 minutes, or until squash is soft.

4. Remove from oven, spread salsa and remaining cheese over the top. Pepper to taste. Bake for an additional 15-20 minutes uncovered or until cheese begins to brown.


*If you don’t like a lot of spice, substitute with diced canned green chile peppers.

** If gluten-free, use 1 ½ Tbsp of cornstarch


Nutrition Facts: 1 ½ cups of casserole

120 calories, 4 g fat (2.5 g saturated), 13 g carbohydrate, 3 g fiber, 7 g protein, 310 mg sodium

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