At a local farm where we shop for produce, we found some gorgeous and enormous zucchinis and yellow squash and I had to buy them! Then, I was left with the task of figuring out how we were going to eat these delicious finds and I came up with this layered squash Tex-Mex casserole!
Just a note, this recipe only requires 1/2 of a box of Spanish rice so you might want to plan to eat the other half with a different meal.
This recipe has a lot of ingredients, but the method is very straight forward. First, prepare and cook the filling according to the recipe and steam the squash. Then, layer it like a lasagna. FYI- we had an extra half of a yellow bell pepper that I added to our casserole, but I didn’t list it as an ingredient. So if you are wondering why there is yellow bell pepper in the pictures, I just didn’t want it to go to waste 😉
Garnish with avocado, cilantro, jalapenos, a little hot sauce, and enjoy!
Tex-Mex Squash Casserole
- 1 large zucchini
- 1 large yellow squash
- 1/2 batch Spanish Rice
- 1 poblano pepper, diced and fire-roasted
- 1 large white onion
- 1 red bell pepper
- 1 green bell pepper
- 4-7 cloves of garlic
- 1 lemon
- 1 lime
- 1 can diced green chilies
- 1 c frozen chopped kale
- 1 14.5 oz can pinto beans, drained and rinsed
- 1/2 c nutritional yeast (optional, but recommended)
- 1/2 c enchilada sauce
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp Cajun seasoning
- 1/2 tsp jalapeno salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder
- 2 avocados
- 3 jalapenos (optional)
- fresh cilantro for garnish (optional)
- hot sauce (optional)
1. Preheat the oven to 375 degrees Fahrenheit.
2. Prepare the rice according to recipe.
3. Dice the onion and bell peppers and place in a large (5 qt) sauce pan. Mince the garlic add to the pot. Juice the lemon and lime and add to the pot. On the stove top, heat on medium for 5-10 minutes (or until onion turns translucent), stirring occasionally.
4. While the onion and peppers are cooking, slice the zucchini and yellow squash and steam them for about 15 minutes or until tender, but not mushy.
5. After the bell peppers and onion are done cooking add the diced green chilies, diced poblano, beans, and kale. Stir. Add rice, nutritional yeast, and seasonings, stir. Cook for another five minutes or until warmed through.
6. In a parchment lined baking pan, spoon a tbsp or two of the enchilada sauce and spread with a spoon. Cover the bottom of the pan with a layer or steamed squash. Spread half of the rice and veggies mix on top of the squash. Add another layer of squash and spoon the rest of the mixture into the pan. Drizzle the top with enchilada sauce and a sprinkle of smoked paprika.
7. Cook in the oven for 30 minutes or until golden around the edges.
8. While the casserole is bakeing, slice the avocado and the jalapenos.
9. After the casserole has finished baking, serve with avocado slices and jalapenos. Garnish with cilantro and top with hot sauce if desired.