Recipe by Brandi Atkins
"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."
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green bell pepper, chopped
1 (7 ounce) can
diced green chiles, drained
hard-cooked eggs, chopped
salt, or to taste
cayenne pepper, or to taste
6 (6 inch)
corn tortillas, cut into wedges
shredded Cheddar cheese
MMM good. I cut back on the chiles and used red bell pepper. Added chicken to make this a one dish meal and cut back on the cheese. May have added more seasonings but I really didn't pay attention. Will make this again for sure
I wish that there was more flavor, and I even added more cumin and garlic than called for in the recipe. It has great ingredients and could be delicious but it's missing something... but I just don't know what!
Really great, but I thought maybe using some fajita seasoning might spruce it up a bit, and I had some green chilies salsa too. Gotta love those summer veggies fresh from the garden! Use 'em or lose 'em!
i thought it was great. i am gonna add chicken next time.
This was very good. I added taco seasoning instead of the spices. Added black beans instead of the eggs. Lastly, added plain yogurt instead of sour cream.
This recipe was delicious. I used diced zucchini and yellow squash combined. To the onion and green pepper I also added red pepper for a little more color. I added fresh garlic to the vegetable saute in place of the garlic powder and also used garlic salt. I could not see the point of sauteing the zucchini because vegetables are supposed to be cooked until they are crisp tender, not mushy. I used 1 4 oz. can of green chiles and 1 4 oz. can of green salsa since that's what I had on hand. I also did not add flour to the (low-fat) sour cream because I didn't feel it needed it. I used a little fahita seasoning to the mix as well as some chopped cilantro. I doubled the amount of tortillas and I added shredded chicken to make it a complete meal. Each serving was topped off with some diced avocado. It turned out perfect with the exception that it was not spicy for our taste so next time I will add a diced Jalapeno or Anaheim pepper to the vegetable saute. Corn would also make a nice addition. Thanks Brandi for another delicious way to use up our summer squash.
Rob really liked it and said it tasted like mexican lasagna. In the future, I would ditch the eggs and add diced cooked chicken, black beans, and salsa.
Can cook raw chicken right in the skillet with the veggies.
Very delicious! My husband went back for seconds. I followed another review and replaced the eggs with black beans & made tortilla chips out of the extra corn tortillas. Great dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Tortilla Zucchini Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 197
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