Spanish Squash

  • Yield: 10 servings


6-- zucchini, chopped
1medium onion, chopped
1/4cup (1/2 stick) margarine
-- Salt and pepper to taste
1can whole kernel corn, drained
1can (4 ounce) chopped green chiles
1cup (4 ounces) shredded cheese


  1. Saute the zucchini and onion in the margarine in a saucepan until tender. Season with salt and pepper. Add the corn and green chiles and mix well.
  2. Spoon into a baking dish. Sprinkle with the cheese. Bake at 350 degrees until the cheese is melted.

Recipe reprinted with permission from The Junior League of Lubbock., A Pefect Setting, (The Junior Leage of  Lubbock, 2005)