Mexican Squash Casserole is a quick side dish that can easily be whipped up on a busy week night.  This gluten free recipe is loaded with corn and topped with a flavourful cheese blend.

Whether you grow your own zucchini or buy from the grocery store this is a tasty way to use this seasonal squash.

This side dish recipe yields 8 servings.

Mexican Squash Casserole is the perfect accompaniment for any main dish.

The mixture of textures and flavours is sure to delight your taste buds.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Mexican Squash Casserole I thinly sliced some zucchini. 

Then I diced up a yellow onion.

I put some butter in a skillet over medium heat.

Once the butter had melted I added in some garlic powder.

Next I dumped in the cut up zucchini slices and onion.  I allowed them to cook for about 10 minutes while I stirred occasionally.

After 10 minutes I dumped in some kernel corn and green chilies.

I stirred in the corn and the green chilies.

Then I greased a medium sized casserole.

Next I scraped the zucchini mixture into the prepared casserole.

I topped the zucchini mixture with some shredded Mexican cheese blend.

I placed the casserole in the preheated 350F oven for 15 minutes or until the cheese had melted and was starting to bubble.

Remove from the oven.

Serve it up as a side dish at your next family gathering.  It will not disappoint.

Mexican Squash Casserole is a hearty side dish that will complement a variety of main courses.

Every bite is filled with flavours and textures to delight the palate!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Mexican Squash Casserole:

• 2 tbsp butter
• 3 zucchini, thinly sliced
• 1 yellow onion diced
• 1 tsp garlic powder
• 12oz can kernel corn
• 4oz green chilies
• 1 cup shredded Mexican cheese blend

How to Make Mexican Squash Casserole:

1. Preheat oven to 350F and spray a casserole with cooking spray.
2. Slice the zucchini.
3. Chop up the yellow onion.
4. Melt the butter in a skillet over medium heat.
5. Add the zucchini, onion and garlic powder. Cook and stir for about 10 minutes.
6. Dump in the corn and green chilies. Stir to combine.
7. Transfer to the prepared casserole dish.
8. Top with the shredded cheese.
9. Bake, uncovered, in the preheated oven for 15 minutes or until cheese is melted and starting to bubble.
10. Serve and enjoy!

FAQS:

What should I serve with Mexican squash casserole?

Mexican squash casserole pairs well with a variety of side dishes that complement its flavors and textures. Here are some options to consider:

1. Mexican Rice: A classic accompaniment, Mexican rice adds heartiness and complements the flavors of the casserole.
2. Refried Beans: Another staple of Mexican cuisine, refried beans offer a creamy, savory contrast to the squash casserole.
3. Guacamole and Chips: The creaminess of guacamole balances the richness of the casserole, and chips provide a satisfying crunch.
4. Gluten Free Cornbread: A side of warm, buttery cornbread is always a hit and adds a touch of sweetness to the meal.
5. Gluten Free Tortillas: Warm flour or corn tortillas are perfect for scooping up bites of the casserole, creating delicious wraps, or simply enjoying on the side.
6. Mexican Street Corn: Grilled corn on the cob topped with mayonnaise, cheese, chili powder, and lime juice is a flavorful and refreshing side dish.
7. Black Bean Salad: A light and refreshing black bean salad with tomatoes, onions, cilantro, and a tangy vinaigrette is a great contrast to the richness of the casserole.
8. Grilled Vegetables: Serve grilled vegetables such as bell peppers, onions, and zucchini alongside the casserole for a colorful and nutritious meal.
9. Fresh Salad: A simple salad with mixed greens, avocado, tomatoes, and a citrusy dressing adds freshness and balance to the meal.

Choose one or a combination of these sides to create a delicious and satisfying meal to accompany your Mexican squash casserole!

How do I store Mexican squash casserole?

To store Mexican squash casserole, follow these steps:

1. Cool Down: Let the casserole cool to room temperature before storing. This helps prevent condensation buildup, which can make the casserole soggy.
2. Divide into Portions: If you made a large casserole and won’t be consuming it all at once, consider dividing it into smaller portions. This makes it easier to reheat only what you need later on.
3. Refrigeration: If you plan to consume the casserole within a few days, you can store it in the refrigerator. Place the casserole in an airtight container or cover it tightly with aluminum foil or plastic wrap. Make sure it’s tightly sealed to prevent it from drying out or absorbing odors from other foods in the fridge.
4. Labeling: Whether you’re refrigerating or freezing the casserole, it’s a good idea to label the container or bag with the date it was prepared. This helps you keep track of how long it’s been in storage and ensures you use it before it loses quality.
5. Reheating: Reheat the casserole in the oven or microwave until it’s heated through. Covering it with foil while reheating can help retain moisture.

By following these steps, you can safely store and enjoy your Mexican squash casserole for later meals.

Can I freeze Mexican squash casserole?

Yes, you can freeze Mexican squash casserole. Freezing can alter the texture slightly, but the flavors should remain intact. Here’s how you can do it:

1. Prepare the Casserole: Cook the Mexican squash casserole as you normally would, ensuring it’s completely cooked through.
2. Cool it Down: Let the casserole cool down to room temperature before freezing. This helps prevent condensation inside the packaging.
3. Portioning: If you’ve made a large casserole, consider portioning it into individual servings before freezing. This makes it easier to thaw and reheat only what you need.
4. Packaging: Use freezer-safe containers or resealable freezer bags. Make sure to remove as much air as possible from the packaging to prevent freezer burn.
5. Labeling: Label the containers with the date of freezing to keep track of how long it’s been in the freezer.
6. Freezing: Place the packaged casserole in the freezer. Try to keep it flat to save space and ensure even freezing.
7. Thawing and Reheating: When you’re ready to eat, thaw the frozen casserole in the refrigerator overnight. Then, you can reheat it in the oven or microwave until it’s heated through.

By following these steps, you should be able to freeze and enjoy your Mexican squash casserole with minimal loss of quality.