Around here, the summer squash are in season, so they can be found everywhere – including our garden. Our CSA boxes have also been filled with loads of yummy squash goodness along with other delicious veggie and fruit delights. Our fridge was quickly filling up with summer squash, and I didn’t want any of it to go to waster. It was time to come up with a way to use a lot of it at once. While I have used the squash in pasta dishes in the past, I knew I wanted something different this time.
A few days earlier, I had made up a nice batch of fresh salsa using the tomatoes, onions, garlic, peppers, and herbs from one of our CSA boxes, so my mind starting thinking of ideas to incorporate the salsa and squash into a tasty meal for my family.
I sliced up several different varieties of summer squash and started layering them in a dish. A layer of squash seasoned with pepper topped with a layer of fresh spinach topped with some fresh salsa and then sprinkled with raw cheddar cheese. I kept this up until I had filled the baking dish. The final layer of cheese was generous as I love that bubbly, slightly brown cheese top on a baked dish. Mmmm….
Into the oven it went to bake at 350 degrees for about 30 minutes – until the cheese was gooey and slightly brown. The result? A very empty baking dish after the meal was over. Everyone had more than one helping that night, and I’ve already made it again. I like that it allows me to use what I squash I have on hand with nothing going to waste.
Ingredients
- 6-8 Summer Squash (this will vary depending on squash size and baking dish size), sliced thin
- 2 cups shredded raw cheddar cheese (more or less depending on cheese preference)
- 2 cups fresh salsa
- 1 cup washed and dried spinach
- Fresh cracked pepper
Instructions
- Preheat oven to 350 degrees F.
- Place a single layer of squash in your baking dish. (If using more than one type of squash, alternate layers.)
- Season with pepper.
- Top with a layer of spinach.
- Cover with a light layer of salsa.
- Sprinkle with cheese.
- Repeat process until you reach the top of your baking dish and cover with a generous layer of cheese.
- Bake for approximately 30 minutes until the cheese is bubbly and slightly browned.
- Allow to rest for 5 minutes and serve.
