Best 3 Tex Mex Summer Squash Recipes

Tex Mex summer squash is a flavorful and versatile dish that is perfect for a summer meal. This dish is made with fresh summer squash, tomatoes, onions, and bell peppers, and is seasoned with a variety of spices, including chili powder, cumin, and garlic. It can be served as a main course or as a side dish, and is sure to be a hit with your family and friends.

Let's cook with our recipes!

TEX-MEX SUMMER SQUASH CASSEROLE

Tex-Mex Summer Squash Casserole image

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. -Tommy Lombardo, Euclid, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion

Steps:

Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

Nutrition Facts : Calories 143 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 420mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

TEX-MEX SUMMER SQUASH CASSEROLE

Tex-Mex Summer Squash Casserole image

Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos.

Provided by 5thCourse

Categories Vegetable

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 lbs summer squash (about 10 cups)
2/3 cup yellow onion, finely chopped
1 (4 ounce) can green chilies, chopped
1 (4 1/2 ounce) can jalapenos, drained and chopped (1/2 cup)
1/2 teaspoon salt (to taste)
2 1/4 cups sharp cheddar cheese, grated and divided
1/4 cup flour
3/4 cup salsa
4 scallions, sliced for garnish
1/4 cup red onion, diced for garnish

Steps:

Quarter squash lengthwise and slice thinly crosswise.
Preheat oven 400 degrees. Grease a 9x13 baking dish.
Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
Bake until bubbling and tender, 35-45 minutes.
Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
Sprinkle with scallions and red onion.

Nutrition Facts : Calories 126.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.2, Sodium 329.3, Carbohydrate 9.3, Fiber 2, Sugar 4, Protein 7.4

TEX MEX SUMMER SQUASH

TEX MEX SUMMER SQUASH image

Categories Vegetable Side Bake Squash

Yield 12

Number Of Ingredients 10

Ingredients

2 1/4 poundssummer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cupfinely chopped yellow onion
1 4-ounce canchopped green chiles
1 4-1/2-ounce canchopped jalapenos, (about 1/2 cup), drained
1/2 teaspoonsalt, or to taste
2 1/4 cupsgrated extra-sharp Cheddar cheese, (about 7 ounces), divided
1/4 cupall-purpose flour
3/4 cupmild salsa
4 scallions, thinly sliced, for garnish
1/4 cupfinely chopped red onion, for garnish

Steps:

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. Combine squash, onion, chiles, jalapenos, 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. 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.

Tips:

Select the right squash: Choose young, tender summer squash that are firm and have smooth, unblemished skin. Zucchini, yellow squash, and pattypan squash are all good options.
Prepare the squash properly: Wash the squash thoroughly and trim off the ends. If the squash is large, you may want to cut it into smaller pieces.
Cook the squash quickly: Summer squash cooks quickly, so be careful not to overcook it. Overcooked squash will become mushy and lose its flavor.
Season the squash well: Summer squash has a mild flavor, so it is important to season it well. Salt, pepper, garlic, and onion are all good options.
Serve the squash immediately: Summer squash is best served immediately after it is cooked. This will help to preserve its flavor and texture.

Conclusion:

Summer squash is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories. With its mild flavor and quick cooking time, summer squash is a great option for busy cooks. So next time you are looking for a quick and easy meal, give one of these Tex-Mex summer squash recipes a try. You won't be disappointed!

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