Squash and Zucchini Casserole

Ingredients and Weight:

• 1 large butternut squash (peeled, cubed) - 2 lbs
• 1 large zucchini (cubed) - 1 lb
• 1 large onion (chopped) - 1/2 lb
• 1 red bell pepper (chopped) - 1/2 lb
• 3 cloves garlic (minced) - 1/4 oz
• 1 (14.5 oz) can of diced tomatoes
• 1 (15 oz) can of corn (drained)
• 1 (15 oz) can of black beans (drained, rinsed)
• 1 (10 oz) can of green chiles (drained, chopped)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup grated cheddar cheese
• 1/2 cup bread crumbs

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Difficulty Level: 2 (Medium)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Add onion, bell pepper, and garlic and cook until softened, about 5 minutes.
4. Stir in squash, zucchini, tomatoes, corn, black beans, and green chiles.
5. Season with cumin, chili powder, salt, and pepper.
6. Simmer until vegetables are tender, about 15 minutes.
7. Transfer vegetable mixture to a 9x13 inch baking dish.
8. Sprinkle with cheddar cheese and bread crumbs.
9. Bake for 20-25 minutes, or until golden brown and bubbly.

Nutritional Information:

• Calories: 170 per serving (based on 8 servings)
• Fat: 5g
• Protein: 6g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 3g

Dish Characteristics:

• Savory and flavorful
• Colorful and visually appealing
• Comforting and satisfying
• Perfect for a fall or winter side dish
• Suitable for vegetarians and flexitarians

User Comments:

• "This casserole is absolutely delicious! The combination of vegetables is perfect and the seasoning is spot on."
• "I love that this dish is so easy to make. I always get compliments when I serve it to guests."
• "Squash and Zucchini Casserole is a family favorite. It's a great way to get your kids to eat their veggies."
• "This dish is perfect for a crowd. I always double the recipe when I'm having a gathering."
• "I love the cheesy bread crumb topping. It adds a nice crunch to the casserole."

Special Precautions and Tips:

• For a creamier casserole, use a hand blender or food processor to puree some of the vegetables before mixing them into the baking dish.
• If you don't have canned vegetables, you can use fresh instead. Just be sure to adjust the cooking times accordingly.
• To make the dish ahead of time, assemble the casserole and refrigerate for up to 24 hours. Then, bake as directed before serving.