Ingredients and Weight:
- Yellow summer squash, 1 pound, sliced
- Zucchini, 1 pound, sliced
- Onion, 1 medium, chopped
- Green bell pepper, 1 medium, chopped
- Red bell pepper, 1 medium, chopped
- Corn, 1 cup, fresh or frozen
- Black beans, 1 can (15 ounces), drained and rinsed
- Chopped fresh cilantro, 1/4 cup
- Monterey Jack cheese, 1 cup, shredded
- Cheddar cheese, 1 cup, shredded
- Eggs, 2 large, beaten
- Milk, 1 cup
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the squash, zucchini, onion, bell peppers, corn, black beans, and cilantro.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper.
- Add the egg mixture to the vegetable mixture and stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the Monterey Jack and Cheddar cheeses on top.
- Bake for 45 minutes, or until the casserole is set and bubbly.
Nutritional Information:
- Calories: 200 per serving
- Fat: 6 grams
- Protein: 10 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Vibrant and colorful
- Savory and flavorful
- Comforting and satisfying
- Perfect for a summer meal or potluck
User Comments:
- "This casserole is absolutely delicious! The flavors are perfectly balanced and it's so easy to make."
- "I love that this dish is so versatile. I can add or remove ingredients to suit my taste."
- "This is my new favorite way to eat summer squash. It's cheesy, creamy, and so satisfying."
Special Precautions and Tips:
- If you don't have Monterey Jack cheese, you can substitute another mild cheese such as mozzarella or provolone.
- To add a bit of extra heat, you can add a diced jalapeno pepper to the casserole.
- Be sure to season the casserole to taste with salt and pepper.
