Tex Mex Eggplant And Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Great way to use up some of the summer vegetables, even my kids like it! Ingredients:
3 zucchini |
1 eggplant |
3 heaping tablespoons flour |
1 small can diced chiles |
1 seeded and diced jalapeño |
1 onion diced |
1 tablespoon fresh chopped garlic |
3cups shredded cheddar cheese |
1 small jar salsa |
1/4 cup diced red onion |
1/4 cup sliced green onion |
salt and pepper to taste |
Directions:
1. Dice eggplant and zucchini.
2. Place in large bowl, and add diced chilies,jalapeño, and 1 and 1/4 cup of the cheese. Mix thoroughly.
3. Add in the flour and mix until combined.
4. Place in a large caserole which you have sprayed with cooking spray.
5. Cover with foil and bake at 400 until bubbly ( about 35 minutes).
6. Remove from oven, take off foil and spoon on salsa, spreading over the whole casserole.
7. Add the remaining cheese and bake another 35 minutes or until brown and bubbly.
8. Garnish with the green and red onions.
9. If you want it hotter or milder, vary the amount of jalapeño and the temperature of the salsa that you use. I prefer the 1 jalapeño and mild salsa, but if you like it hot, go for it!
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