|2 pounds||Fresh zucchini or summer squash|
|½ pounds||Grated cheese|
|1 small||Can diced green chili|
FROM: ARIZONA COOKBOOK
Cut off stem ends and cut squash into small pieces. Boil squash until tender in salted water (about 15 min). Drain and put a layer of squash in a greased casserole. Sprinkle with ½ the green chili and ½ the cheese. Put the rest of the squash in and repeat, ending with the cheese. Place in heated oven (400) until cheese melts and forms sauce. Serve warm.
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