This is a super easy casserole dish that my late mother-in-law Ruth Schneider used to make. It combines a common summer veggie with the zing of New Mexican chili. You may even have the veggie in your home garden. The list of ingredients is short:
2 good sized zucchini squash
1 cup or 2 4 oz cans of chopped hatch chile, green
1 cup of Colby or Cheddar cheese shredded
1 cup of seasoned bread crumbs
Pre-heat your oven to 350 degrees F. Peel, slice and boil until tender the zucchini. Drain well. Spray a 2-quart casserole dish with non-stick cooking spray. Olive oil would be good. Layer the squash, cheese and New Mexican chile, green. Add the seasoned bread crumbs to the top of the final layer. Bake for 30 minutes or until cheese is melted and the top is a golden brown.