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.
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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