Tortilla Zucchini Casserole Recipe -
Tortilla Zucchini Casserole Recipe
  • READY IN 55 mins

Tortilla Zucchini Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven until cheese is melted, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2012

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

Most Helpful Critical Review
Jul 16, 2012

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!

Sep 09, 2012

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!

Jun 06, 2012

i thought it was great. i am gonna add chicken next time.

Oct 08, 2013

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.

Jun 15, 2013

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.

Mar 19, 2014

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!

Nov 18, 2014

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.


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  • Calories
  • 290 kcal
  • 14%
  • Carbohydrates
  • 12.4 g
  • 4%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 612 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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