Name: Tortilla Zucchini Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Olive oil - 2 tablespoons; Zucchini, sliced - 1 pound; Onion, chopped - 1; Green bell pepper, chopped - 1 small; Diced green chiles, drained - 1 (7 ounce) can; Hard-cooked eggs, chopped - 4; Salt, or to taste - 1 teaspoon; Ground cumin - ½ teaspoon; Garlic powder - ½ teaspoon; Cayenne pepper, or to taste - ⅛ teaspoon; Sour cream - 2 cups; All-purpose flour - 2 tablespoons; Corn tortillas, cut into wedges - 6 (6 inch); Shredded Cheddar cheese - 3 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tortilla Zucchini Casserole

1. Olive oil - 2 tablespoons

2. Zucchini, sliced - 1 pound

3. Onion, chopped - 1

4. Green bell pepper, chopped - 1 small

5. Diced green chiles, drained - 1 (7 ounce) can

6. Hard-cooked eggs, chopped - 4

7. Salt, or to taste - 1 teaspoon

8. Ground cumin - ½ teaspoon

9. Garlic powder - ½ teaspoon

10. Cayenne pepper, or to taste - ⅛ teaspoon

11. Sour cream - 2 cups

12. All-purpose flour - 2 tablespoons

13. Corn tortillas, cut into wedges - 6 (6 inch)

14. Shredded Cheddar cheese - 3 cups

How to cook deliciously - Tortilla Zucchini Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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. Stage

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. Stage

Bake in preheated oven until cheese is melted, about 30 minutes.