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.

May 18, 2015

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.

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!


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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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