A delightful and easy-to-make dish featuring tender squash, sweet corn, and a cheesy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal cheese melting.
Melt the butter in a large skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the diced squash, zucchini, onion, and minced garlic to the skillet. Sauté until the vegetables are tender yet slightly crisp, about 8 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Mix in the corn and green chilies, stirring to combine.
Ensure the mixture is evenly combined for consistent flavor.
Transfer the vegetable mixture to a casserole dish and spread evenly.
Use a spatula to scrape all the mixture from the skillet.
Sprinkle the shredded cheddar cheese evenly over the top.
Grate the cheese fresh for better melting and flavor.
Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly.
Keep an eye on the cheese to prevent over-browning.
Serve warm and enjoy your cheesy Mexican squash bake.
Garnish with fresh cilantro or a dollop of sour cream for added flavor.
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