Mexican Zucchini Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 onion chopped1 T canola oil1 19.75 oz can black beans, rinsed1 can corn1 14.5 oz can diced tomatoes5 C grated zucchini1 t cumin1 t oregano1 t garlic powder1 t onion powder3/4 t salt12 corn tortillas, quartered2 cans old el paso enchilada sauce1 1/4 cups part skim mozzarella, shredded
Cook onion in oil until browned. Add zucchini, corn, tomatoes and seasonings.
Layer half the tortillas in 13 X 9 casserole that has been sprayed with cooking spray.
Spread half the vegetable mixture, enchilada sauce and cheese. Repeat.
Bake in 400 degree oven 25 minutes or until cheese is melted.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NODAKPRAIRIEGRL.
Layer half the tortillas in 13 X 9 casserole that has been sprayed with cooking spray.
Spread half the vegetable mixture, enchilada sauce and cheese. Repeat.
Bake in 400 degree oven 25 minutes or until cheese is melted.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NODAKPRAIRIEGRL.
Nutritional Info Amount Per Serving
- Calories: 254.0
- Total Fat: 6.7 g
- Cholesterol: 9.4 mg
- Sodium: 981.6 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 7.9 g
- Protein: 10.3 g
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