Tortilla Zucchini Casserole recipe
All Recipes Fruits and Vegetables Vegetables SquashIngredients
- 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
Nutrition Info
- 289.8 caloriescarbohydrate: 12.4 gcholesterol: 117.2 mgfat: 21.9 gfiber: 1.8 gprotein: 12 gsaturatedFat: 11.9 gservingSize: -sodium: 612.2 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Tortilla Zucchini Casserole
Directions
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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 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.
Bake in preheated oven until cheese is melted, about 30 minutes.