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Creative Ideas for Daily Living

Easy Dinner with Squash and Garden Vegetables

Spicy cornbread topped summer vegetable casserole with garden fresh yellow squash and tomatoes

This year, I built a raised garden bed to house snow peas, squash, zucchini, tomato, and pepper plants. The beans were a success producing many meals before the plants died off. So far, I’ve harvested several yellow squash, and a few tomatoes. To supplement my slow-growing plants, I’m lucky to live near a farm stand that sells 1/2 dozen baskets of fresh field grown tomatoes, bell peppers, and onions for $1.

Having an abundance of fresh vegetables, I’ve had to come up with creative ways to use them before they go bad. After trying a recipe for a fantastic squash casserole, I decided to experiment a bit, and this dish emerged. It was fantastic! The sweetness of the garden fresh vegetables combined with the flavor and texture of the cornbread meld together and are perfectly accented by the cheddar cheese.

Intrigued, but don’t have any squash on hand? Substitute zucchini, or try a mixture of both. Want a vegetarian dish? Substitute a can of black beans or simply omit the ground beef.

Cornbread-Topped Mexican Squash Casserole

Serves 8
Prep time 45 minutes
Cook time 25 minutes
Total time 1 hours, 10 minutes
Allergy Egg, Milk, Wheat
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Website 1 More Than 2

Ingredients

Vegetable Casserole

  • 3 Summer Squash (Sliced)
  • 3 Tomatoes (Diced)
  • 1 Onion (Chopped)
  • 1 Bell Pepper (Diced)
  • 2 Jalapeno Peppers (Diced)
  • 6 cloves Garlic (Minced)
  • 1/2lb Ground Beef
  • 1 teaspoon Ground Pepper
  • 1 tablespoon red pepper flakes
  • 3 tablespoons Italian Seasonings

Cornbread Topping

  • 1 cup Cornmeal
  • 1 cup Flour
  • 2 tablespoons Sugar
  • 4 teaspoons Baking Powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup plain greek yogurt
  • 1/4 cup olive oil
  • 2 jalapeno peppers (diced)
  • 1/2 Small onion (diced)
  • 1 cup cheddar cheese (shredded)

Directions

Step 1
Spicy cornbread topped summer vegetable casserole with garden fresh yellow squash and tomatoes
Preheat oven to 425 degrees F. In a large frying pan, brown ground beef. Remove from pan and set aside.
Step 2
Spicy cornbread topped summer vegetable casserole with garden fresh yellow squash and tomatoes
In the same pan, combine squash, onion, and peppers. Season with garlic, Italian seasoning blend, ground pepper, and red pepper flakes. Saute until soft.
Step 3
Spicy cornbread topped summer vegetable casserole with garden fresh yellow squash and tomatoes
Stir in diced tomatoes and cooked ground beef.
Cornbread Topping
Step 4
Spicy cornbread topped summer vegetable casserole with garden fresh yellow squash and tomatoes
In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add in egg, milk, greek yogurt, oil, jalapenos, and onion. Mix until smooth.
Step 5
Spicy cornbread topped summer vegetable casserole with garden fresh yellow squash and tomatoes
Pour cornbread mixture on top of vegetables. If needed, use a spatula to spread evenly.
Step 6
Spicy cornbread topped summer vegetable casserole with garden fresh yellow squash and tomatoes
Top with shredded cheese. Bake for 20 to 25 minutes or until golden.

So delicious! I’m looking forward to the next harvest of squash. Have an abundance of garden vegetables but would rather cook outside? Try another one of my favorites: Garden Vegetables with Chicken Sausage.

Do you have a favorite summer recipe? Share it with us!

 

Amy (91 Posts)

I am a Freelance Graphic Designer full of creative interests! In my spare time, I love to create something new from something old, embark on home decorating and renovation projects, try out new recipes, and attempt to garden. Beyond the artistic pursuits, I have a love for music and enjoy playing the piano and handbells.


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