Chile Squash Casserole Recipe DiveFan

Name: Chile Squash Casserole Recipe DiveFan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ea. medium zucchini or Mexican squash; 4 ea. medium waxy potatoes (red, white or Yukon gold), partially cooked; 1 ea. large white onion, thinly sliced; 15 oz can of whole tomatoes (thoroughly drained), or three large ripe, fresh tomatoes, sliced 1/4 inch thick; 1 cup shredded melting cheese (jack, provolone, quesadilla, mozzarella) or more/less to taste; 2 fresh jalapenos, minced; 4 garlic cloves, minced; 2 cup frozen or fresh corn kernels; 1/2 cup topping cheese (cotija, parmesan, romano); 2 tsp. dried oregano, preferably Mexican; 10 poblano chiles (labelled 'pasilla' in California); 2 tsp ground black pepper; 1 tsp salt

Servings: persons

8 ea. medium zucchini or Mexican squash
4 ea. medium waxy potatoes (red, white or Yukon gold), partially cooked
1 ea. large white onion, thinly sliced
15 oz can of whole tomatoes (thoroughly drained), or three large ripe, fresh tomatoes, sliced 1/4 inch thick
1 cup shredded melting cheese (jack, provolone, quesadilla, mozzarella) or more/less to taste
2 fresh jalapenos, minced
4 garlic cloves, minced
2 cup frozen or fresh corn kernels
1/2 cup topping cheese (cotija, parmesan, romano)
2 tsp. dried oregano, preferably Mexican
10 poblano chiles (labelled 'pasilla' in California)
2 tsp ground black pepper
1 tsp salt

1
Blister and deskin the poblano chiles, remove the stem end, seeds and separate into large pieces.
2
Cook the potatoes until barely tender, let cool, then slice 1/8 inch thick.
3
Peel the squash and cut the long way into 1/4 inch thick slices, place on paper towel, sprinkle with salt and set aside for at least 30 minutes to remove some of the water.
4
Into a buttered 14x8 inch glass casserole dish place layers of potato, onion, squash, chile, tomato, corn, melting cheese; sprinkle with jalapeno, garlic, oregano, black pepper and repeat layering once.
5
Bake partially covered in a 400 degree oven for at least 30 minutes or until most of the liquid is gone.
6
Lastly, sprinkle with the topping cheese and bake uncovered for 15 minutes more.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ea. medium zucchini or Mexican squash, 4 ea. medium waxy potatoes (red, white or Yukon gold), partially cooked, 1 ea. large white onion, thinly sliced, 15 oz can of whole tomatoes (thoroughly drained), or three large ripe, fresh tomatoes, sliced 1/4 inch thick, and more.

Yes, Chile Squash Casserole Recipe DiveFan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!