Tortilla Zucchini Casserole

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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:

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.


Prep time: 20 mins / Cooking time: 35 mins / Total time: 55 mins

Serving: 12 / Yield: 12 servings

Calories: 289.8

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