Lazy J Bar C

Lazy J Bar C

Monday, September 5, 2011

Calabacitas Casserole Update

Calabacitas means little squash, yet ANOTHER way to use up all that summer squash! I took two different recipes and combined them for this casserole. I originally used zucchini and yellow squash but when I made it Saturday evening, I used some of the Tatume Mexican squash left over from the Farmer's Market. These are a great-tasting summer squash, very prolific, they don't seem to be susceptible to pests or disease, and they grow really well here in the high desert! They are very versatile but my favorite way to prepare them is to slice them into 3/4-inch thick rounds, brush with some olive oil, sprinkle on a little salt and pepper and throw them on the grill! YUM!!

I also added some diced potato, reduced the amount of corn and changed the bread crumbs to crushed tortilla chips to carry through the Mexican theme. I stopped at Bryce Farms on the way home from the Farmer's Market and picked up a bag of fresh roasted green chiles. They grow them every year and then set up the roaster out near the road and sell out just from people driving by and word of mouth. I don't know if ya'll have heard of Hatch chiles from New Mexico but they are regarded as some of the best green chiles in the country. Well, in my opinion, Mr. Bryce's chiles are even better! If you don't have access to fresh roasted green chiles, you can substitute two 4-ounce cans of diced green chiles; they aren't very spicy and add a lot of taste to this casserole so I hope you try them! :) 

2 tablespoons oil, divided
2 medium zucchini, diced
2 medium yellow squash, diced
2 small to medium onions, chopped

1 cup diced potato
1 cup chopped roasted green chile
1 cup corn
1 cup shredded Montery Jack cheese (I used goat cheese) :)
Crushed tortilla chips

Preheat oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray. In a large skillet, heat 1 tablespoon of the oil, add the zucchini and yellow squash and cook over medium low heat until soft, about 15 minutes; transfer squash to a large bowl. In same skillet, heat remaining oil and cook onions and potato until soft, about 10 minutes; transfer to bowl with squash. Add green chile, corn and cheese to squash mixture and mix well; season to taste with salt and pepper. Transfer to greased casserole dish.

Sprinkle crushed tortilla chips over the top. Bake in preheated oven for 30 to 40 minutes until bubbly and top has browned.