Easy Tortilla Zucchini Casserole Recipe

Ingredients

• 2 tablespoons olive oil
• 1 pound zucchini, sliced
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 4 hard-cooked eggs, chopped
• 1 (7 ounce) can diced green chiles, drained
• 1 teaspoon salt, or to taste
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 0.13 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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium heat. Add zucchini, onion, and bell pepper; cook until tender, approximately 5 minutes. Remove from heat, then stir in eggs, green chiles, salt, cumin, garlic powder, and a pinch of cayenne pepper; set aside the mixture. In a separate bowl, combine sour cream and flour until smooth.
3. Layer ½ of the corn tortillas in a 9x13-inch baking dish; evenly spread ½ of the zucchini mixture and ½ of the sour cream mixture on top, then sprinkle with ½ of the shredded cheese. Repeat these layers with the remaining ½ of the tortillas, zucchini mixture, sour cream mixture, and cheese.
4. Bake in the preheated oven until the cheese is melted and bubbly, about 30 minutes.

Nutrition

• Calories: 290 kcal
• Fat Content: 22 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 612 mg
• Protein Content: 12 g
• Cholesterol Content: 117 mg
• Carbohydrate Content: 12 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g