Tortilla Zucchini Casserole

Tortilla Zucchini Casserole

13
Brandi Atkins 1

"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 55 m {{adjustedServings}} servings 290 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  • Prep

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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 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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Reviews 13

  1. 19 Ratings

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LindaT
8/5/2012

MMM good. I cut back on the chiles and used red bell pepper. Added chicken to make this a one dish meal and cut back on the cheese. May have added more seasonings but I really didn't pay attention. Will make this again for sure

ChelseyLemmonBean
7/16/2012

I wish that there was more flavor, and I even added more cumin and garlic than called for in the recipe. It has great ingredients and could be delicious but it's missing something... but I just don't know what!

Ma64Nana
9/9/2012

Really great, but I thought maybe using some fajita seasoning might spruce it up a bit, and I had some green chilies salsa too. Gotta love those summer veggies fresh from the garden! Use 'em or lose 'em!