Tortilla Zucchini Casserole

Name: Tortilla Zucchini Casserole recipe
Prep time: 20 min
Cook time: 35 min
Yield: 12 servings
Cuisine: Global
Ingredients: 2 tablespoons olive oil; 1 pound zucchini, sliced; 1 onion, chopped; 1 small green bell pepper, chopped; 1 (7 ounce) can diced green chiles, drained; 4 hard-cooked eggs, chopped; 1 teaspoon salt, or to taste; ½ teaspoon ground cumin; ½ teaspoon garlic powder; ⅛ teaspoon cayenne pepper, or to taste; 2 cups sour cream; 2 tablespoons all-purpose flour; 6 (6 inch) corn tortillas, cut into wedges; 3 cups shredded Cheddar cheese

by Duane Robertson 1 year ago

4.1 (9)

35 minutes

289.8 kcal

12.4 g carbs

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Description

My grandmother always fixed this for special occasions and it was always a hit. It takes the southern zucchini casserole dish and adds a Mexican flair.

Ingredients

2 tablespoons olive oil
1 pound zucchini, sliced
1 onion, chopped
1 small green bell pepper, chopped
1 (7 ounce) can diced green chiles, drained
4 hard-cooked eggs, chopped
1 teaspoon salt, or to taste
½ teaspoon ground cumin
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
2 cups sour cream
2 tablespoons all-purpose flour
6 (6 inch) corn tortillas, cut into wedges
3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
3. Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
4. Bake in preheated oven until cheese is melted, about 30 minutes.

Nutrition Facts

serving: 12 servings

calories: 289.8 kcal

carbohydrates: 12.4 g

protein: 12 g

saturated fat: 11.9 g

cholesterol: 117.2 mg

sodium: 612.2 mg

fiber: 1.8 g

sugar: 2.2 g