Tortilla Zucchini Casserole
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.
- 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
- 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.
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