It’s summer time and around here that means we are dining on lots of food from our garden. And by lots I mean LOTS! Especially squash and zucchini! If you’ve ever planted a garden you know what I am talking about.
Even if you just plant a couple hills of squash you end up with an abundance. In our garden this year we planted two hills of yellow squash and two hills of zucchini, and then about 3 weeks after the first planting we planted another two hills of each. So we will be eating squash for the next few months!
With this abundance of garden food I find myself trying to come up with new recipes. We get tired of the same recipes over and over. My mom has always made a squash casserole which uses Stove Top Stuffing mix, lots of butter, cheese, and cream cheese. Not exactly the healthiest recipe!
So in an effort to stick to my Weight Watchers plan and come up with a new recipe I made this Mexican Squash Casserole. A serving of this dish is only 2 Points Plus. A few weeks ago I received several cans of Red Gold tomatoes as part of their Red Gold Summer Grillin’ Party. If you haven’t entered their sweepstakes yet be sure to enter it soon! One of the flavors I received was their diced tomatoes with lime and cilantro. I am a big fan of cilantro so I knew I wanted to use that in this recipe.
Mexican Squash Casserole
4 Cups Yellow Summer Squash, chopped
3 Cups Zucchini, chopped
1 Medium Onion, chopped
1 can Red Gold Tomatoes with Lime & Cilantro
1 small can green chilies
1 sleeve Ritz crackers, crushed
2 Cups cheddar or Mexican cheese, shredded
Cilantro & Scallions or Chives for garnish
1 Clove Garlic, minced
Salt (to taste)
Pepper (to taste)
1. In a pot place the squash, zucchini, onions, and garlic. Cook until vegetables begin to soften, stirring often.
2. Add the tomatoes with lime & cilantro and the green chilies. Stir well.
3. Cook an additional 10 minutes. I prefer my veggies to still have a crunch to them but you can cook them to your desired level of doneness.
4. Spray a 9×13 pan with cooking spray.
5. Add squash mixture to the pan.
6. Crush 1 sleeve of Ritz crackers and sprinkle over the top of the squash.
7. Sprinkle shredded cheese on top of the crackers.
8. Bake at 350 degrees for 20 minutes.
9. Garnish with scallions, chive, or cilantro.
Yield: 12 servings
Weight Watcher Points Plus Value: 2