Meatless Zucchini Casserole recipe

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Ingredients

2 teaspoons vegetable oil
2 cups tomato sauce
2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
3 cups thinly sliced zucchini
2 cups crispy tortilla strips
1 ½ cups shredded Mexican cheese blend
1 cup frozen corn kernels, thawed
1 (4 ounce) can diced green chiles, drained
1 cup sour cream, or to taste
3 medium green onions, chopped

Nutrition Info

235 calories
carbohydrate: 18.6 g
cholesterol: 31.4 mg
fat: 15.5 g
fiber: 3.4 g
protein: 8.6 g
saturatedFat: 8.7 g
servingSize: -
sodium: 859.5 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with vegetable oil.

  2. Combine tomato sauce, chili powder, tomato paste, vinegar, cumin, salt, garlic powder, and cayenne pepper in a medium saucepan over high heat, bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.

  3. Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until tender, about 5 minutes. Drain and transfer to a large bowl.

  4. Add tortilla strips, 3/4 cup Mexican cheese, corn, and green chiles. Toss lightly to combine, then spoon into the prepared baking dish. Spread tomato mixture over top and top with remaining cheese.

  5. Bake in the preheated oven until heated through, about 30 minutes.

  6. Spread sour cream over top and sprinkle with green onions. Serve immediately.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Nice, spicy meatless main dish casserole!

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