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.