If you, like me, loooove summer squash, then this is a yummy way to have it! Easy and delicious! And if you don’t like spicy peppers, you can switch them for bell peppers. I assure you that you’ll want to eat it all!

Prep Time: 15 mins
Cook Time: 1 h 15 mins
 Total Time: 1 h 30 mins


  • 2 1/4 pounds squash, summer (yellow), quartered lenthwise and thinly sliced crosswise, (about 10 cups)
  • 2/3 cup(s) onion(s), yellow, finely chopped
  • 4 ounce(s) pepper(s), green chile, canned, chopped
  • 4 1/2 ounce(s) pepper(s), jalapeno, canned, drained, chopped, (about 1/2 cup)
  • 1/2 teaspoon salt, or to taste
  • 2 1/4 cup(s) cheese, cheddar, extra-sharp, grated, (about 7 ounces), divided
  • 1/4 cup(s) flour, all-purpose
  • 3/4 cup(s) salsa, mild
  • 4 medium scallion(s) (green onions), thinly sliced, for garnish
  • 1/4 cup(s) onion(s), red, finely chopped, for garnish

Recipe Tip:

  • If you can find it at your local market, choose fresh chile peppers.
  • Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.


  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine squash, onion, chiles, jalapeños, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
  3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

Nutritional Info (Per serving): Serves 12

Calories: 101
Saturated Fat: 3g
Sodium: 217mg
Dietary Fiber: 3g
Total Fat: 5g
Carbs: 9g
Cholesterol: 15mg
Protein: 5g
 Carb Choices: 0.5
Courtesy of: Everyday Health