pages

Translate

Friday, April 8, 2016

Tortilla Zucchini Casserole

Ingredients

  • Servings: 12
  • 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
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/8 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

Recipe

    Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins

  • 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.

No comments:

Post a Comment