Tortilla Recipe ⤑ Tortilla Zucchini Casserole

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
• ⅓ 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

Cooking 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.

Nutrition Facts

• calories289.8
• carbohydrateContent12.4 g
• cholesterolContent117.2 mg
• fatContent21.9 g
• fiberContent1.8 g
• proteinContent12 g
• saturatedFatContent11.9 g
• sodiumContent612.2 mg
• sugarContent2.2 g