Mexican Cheesy Squash – School Meal Day

Chef Jessica Wright, Nourish Colorado

Serving Size: ½ cup | Number of portions: 10

Ingredients

  • 1 onion, yellow, small diced
  • 1 oz (2 tbl) garlic cloves, minced
  • 1 each – 8oz diced zucchini, med-large diced
  • 1.5 each – 8oz diced squash, yellow, med-large diced
  • 2 cobs – 8oz corn, off the cob
  • 1 ½ tsp paprika, ground
  • ½ tsp cumin, ground
  • ½ tsp oregano, dried, leaves
  • ½ tsp salt, kosher
  • ½ tsp black pepper, ground
  • 1 tsp chili ancho powder, ground
  • 1 ½ tbl oil, vegetable
  • 4 oz cheese, mozzarella, shredded

Directions

  1. Preheat oven to 400°F convection (425°F conventional)
    • If your oven runs hot, start between 350° – 375°F
  2. Combine all spices together.
  3. In 1 bowl, mix the onions, garlic, zucchini, and squash together with about ¾ of the spice blend. Drizzle with 1 tbl of oil and mix well,
  4. In another bowl, toss the remaining spice blend with the corn kernels, then drizzle with ½ tbl of oil and mix well.
  5. On a parchment lined sheet pan, evenly pour the zucchini/squash mixture onto the pan. Roast in oven for 10 mins.
  6. After 10 mins, add the seasoned corn to the pan, stir to combine and place it back in the oven for another 10 mins.
  7. After 10 mins, add the shredded mozzarella cheese on top and cook for an additional 2-5mins, or until cheese is melted.
  8. Enjoy!
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