Name: Tortilla Zucchini Casserole recipe
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;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

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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 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 calories carbohydrate: 12.4 g cholesterol: 117.2 mg fat: 21.9 g fiber: 1.8 g protein: 12 g saturatedFat: 11.9 g servingSize: - sodium: 612.2 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 servings

Recipe Note

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.

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