The night before I made this the hubs made a dreaded announcement: He was sick of vegetables.
Now this is an amusing statement as we are vegetarians, we eat A LOT of vegetables. Especially now that we have our CSA box delivered weekly thanks to G and her kiddos. Upon further review, he was really just sick of squash and zucchini, or even more specifically, zucchini fritters. We had zucchini fritters for dinner two nights in a row, and then for breakfast for about 4. And there are still 4 in the fridge that may very likely be tossed. I do confess, I have tossed some vegetables that I just never got to in time, or forgot about, or got shoved behind the eggs in the fridge.
Anywho, this recipe passed the "sick of squash" mentality, mostly because it was mexican themed, or "mexican inspired" as they so often say on Top Chef. I took a recipe from Living Well on Food Network, and added some of my own pizzaz to it. It was very tasty, and we used medium salsa so it had a nice kick to it.
Tex Mex Squash Casserole
10 c of summer squash, halved and then sliced crosswise
2/3 c finely diced onion
1 can green chilies
1/2 t salt
2 1/4 c grated cheddar cheese (divided)
1 can black beans, drained and rinsed
1/4 c all purpose flour
3/4 c salsa
4 scallions, sliced for garnish
Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.
Combine squash, onion, chiles, beans, 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 (optional).