Mexican Zucchini Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Mexican Zucchini Casserole calories by ingredient
Number of Servings: 8
Ingredients
-
1 onion chopped
1 T canola oil
1 19.75 oz can black beans, rinsed
1 can corn
1 14.5 oz can diced tomatoes
5 C grated zucchini
1 t cumin
1 t oregano
1 t garlic powder
1 t onion powder
3/4 t salt
12 corn tortillas, quartered
2 cans old el paso enchilada sauce
1 1/4 cups part skim mozzarella, shredded
Directions
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.