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.