Tortilla Zucchini Casserole Recipe

"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."


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  • 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/8 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

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    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 9×13-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

    Per Serving: 290 calories;21.9 g fat;12.4 g carbohydrates;12 g protein;117 mg cholesterol;612 mg sodium.Full nutrition
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