TEX-MEX SQUASH

TEX-MEX SQUASH image

Provided by sallye bates @grandedame

Number Of Ingredients 10

4 medium zucchini squash
4 medium yellow crookneck squash
1 large white onion
1 can(s) original rotel tomatoes and chilis (10 ounce)
1/2 cup(s) sour cream
1 teaspoon(s) salt
1/2 teaspoon(s) paprika
1 cup(s) grated mexican blend cheese
3 tablespoon(s) olive oil
1 medium hatch or other chili pepper

Steps:

Wash squash well and cut into thin coin-style slices. Season with salt and paprika.
Quarter onion and cut into thin slices. Cut chile pepper into quarters, remove core, seeds and membrane and finely dice. Place onions and chiles in microwave proof bowl with 1 tablespoon water. Cover with paper towel and cook on full power for 3-5 minutes until onions are tender but still firm
Preheat oven to 325º
Heat olive oil in a cast iron or heavy skillet over medium heat.
When oil is shimmering, add squash, turn heat down to medium low, and cook covered for 10 minutes, stirring frequently. NOTE: The squash will make its own liquid
Remove cover, add onion/pepper mixture and tomatoes. Place cover back on skillet, and turn heat to simmer. Cook for 10 more minutes.
Remove from heat and add sour cream and cheese. Mix well with wooden spoon and place in lightly oiled baking dish.
Bake at 325º uncovered for 15 minutes. You may sprinkle additional cheese over the top if desired.

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