Tortilla Zucchini Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 |
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:
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.
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