How To Make Mexican Squash
Whip up a healthy and cheesy veggie dish with this Mexican squash recipe. It comes with corn, chilis, and cheddar cheese for some full flavors.
Ingredients
- 2 tbsp butter
- 2 squash, or 3 zucchini, thinly sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 17 fl oz whole kernel corn, 1 can, drained
- 4 fl oz green chilies, 1 can, drained, seeded and chopped
- 3⁄4 cup sharp cheddar cheese, shredded
Instructions
- Melt butter ina large skillet. Add squash, onion, and garlic; saute about 8 minutes or until squash is crisp-tender. Stir in corn and chiles; spoon inot a 1 quart casserole.
-
Top with cheese. Bake, uncovered at 350 degrees F for 10 minutes or until cheese is melted.
Nutrition
- Sugar: 10g
- :
- Calcium: 4746mg
- Calories: 2803kcal
- Carbohydrates: 52g
- Cholesterol: 672mg
- Fat: 217g
- Fiber: 6g
- Iron: 6mg
- Monounsaturated Fat: 62g
- Polyunsaturated Fat: 8g
- Potassium: 1637mg
- Protein: 164g
- Saturated Fat: 136g
- Sodium: 4234mg
- Vitamin A: 33159IU
- Vitamin C: 58mg
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