Rating: 4 stars
26 Ratings
  • 5 star values: 9
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

My grandmother always fixed this for special occasions and it was always a hit. It takes the southern zucchini casserole dish and adds a Mexican flair.

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

290 calories; protein 12g; carbohydrates 12.4g; fat 21.9g; cholesterol 117.2mg; sodium 612.2mg. Full Nutrition
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