A great way to use up the proliferation of squash that arrives each summer. Feel free to play around with this make-ahead casserole by adding scallions, jalapenos, black olives or garnish it with avocado and chopped onions.
1½ lbs. summer squash or zucchini, or a combination of all summer squash
1 small onion, chopped
1 4-ounce can chopped green chiles, mild
8 ounces shredded Cheddar cheese, divided
¼ C all-purpose flour
¾ C salsa of your choice- mild, spicy, green, red
Chopped cilantro and chopped red onion, for garnish (optional)
Preheat the oven to 375F.
Wash and trim the ends off of the squash, then quarter each lengthwise and thinly slice crosswise. Transfer to a medium-sized bowl. Add the chopped onion, chiles and ¾ of the cheese. Sprinkle with flour, toss to coat. Transfer the mixture to a 9×9″ baking dish. Cover with foil and bake until the casserole is bubbling and the squash is tender, 35 to 45 minutes. Uncover, spoon the salsa over the casserole, add the remaining cheese and continue baking, uncovered, until golden brown and bubbly, another 15 minutes. Remove from oven and let sit at least 15 minutes before serving. Garnish with cilantro and chopped red onion. Serves 6-8. (Equally good served hot, warm or room temperature.)