San Antonio Squash

August 23, 2015
Photo by Holly Battiste
Author Notes

Every summer I have a bounty of zucchini from my garden. Looking for unusual ways to use it is a challenge. We love the spiciness of this casserole. —Holly Battiste

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 6-8
  • 4 cups zucchini, sliced in 1/4 inch rounds
  • 2 tablespoons butter
  • 1 tablespoon oilive oil
  • 1/4 cup diced onion
  • 1 clove minced garlic
  • 3 tablespoons all purpose flour
  • 1 1/2 cups warmed milk
  • 1 cup grated Pepper Jack cheeser
  • 1/2 cup grated Pepper Jack cheese
  • 3/4 cup chopped jalapenos
In This Recipe
  1. Preheat oven to 350 degrees.
  2. Butter an 8 inch casserole
  3. Boil squash in water 2 to 3 minutes, until tender
  4. Drain and spread in casserole
  5. Heat butter and oil in saucepan over medium heat.
  6. Saute onion and jalapenos until limp, about 3 min. Add garlic and saute 2 min more.
  7. Whisk in flour, making a roux, stirring constantly over low heat 2 to 3 min until flour is very pale gold. Whisk in milk, stir constantly until thick and bubbly, about 3 min. remove from heat and stir in cheese
  8. Pour sauce over squash in casserole. Top with the 1/2 cup shredded cheese
  9. Bake uncovered 28-30 minutes until cheese is melted and browned on top.

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