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."
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in preheated oven until cheese is melted, about 30 minutes.
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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