Ingredients for - Meatless Zucchini Casserole
How to cook deliciously - Meatless Zucchini Casserole
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with vegetable oil.
2. Stage
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. Stage
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. Stage
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. Stage
Bake in the preheated oven until heated through, about 30 minutes.
6. Stage
Spread sour cream over top and sprinkle with green onions. Serve immediately.
