Meatless Zucchini Casserole

Perfect for Meatless Monday or any night of the week, this Mexican-inspired casserole is full of zucchini, chile peppers, and corn all mixed together in a cheesy tomato sauce.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 235 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 2 tablespoons tomato paste
• 2 cups tomato sauce
• 1 tablespoon apple cider vinegar
• 1 (4 ounce) can diced green chiles, drained
• 1 cup frozen corn kernels, thawed
• 3 medium green onions, chopped
• 3 cups thinly sliced zucchini
• 2 cups crispy tortilla strips
• 1 cup sour cream, or to taste
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.25 teaspoon cayenne pepper
• 1.5 cups shredded Mexican cheese blend

Recipe Instructions

Step 1

Bake in the preheated oven until heated through, about 30 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with vegetable oil.

Step 3

Combine tomato sauce, chili powder, tomato paste, vinegar, cumin, salt, garlic powder, and cayenne pepper in a medium saucepan over high heat; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.

Step 4

Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until tender, about 5 minutes. Drain and transfer to a large bowl.

Step 5

Add tortilla strips, 3/4 cup Mexican cheese, corn, and green chiles. Toss lightly to combine, then spoon into the prepared baking dish. Spread tomato mixture over top and top with remaining cheese.

Step 6

Spread sour cream over top and sprinkle with green onions. Serve immediately.