Mexican Squash Casserole

Preparation Time: 30 minutes

Servings: 6

Ingredients:
4 small yellow squash, sliced
3 medium zucchini, sliced
1 medium yellow onion, sliced
2 cloves garlic, minced
2 teaspoon olive oil
1 jalapeño, chopped
1 can low-sodium corn kernels
½ cup grated 2% milk cheddar cheese
1½ teaspoons cumin

Directions:
Heat oil in large skillet. Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 °F for 20 minutes. Serve warm with grilled chicken or pork.



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