Ingredients for Tex Mex Zucchini Corn Casserole
- 2 medium zucchini, diced (about 2 cups)
- 1 (15 ounce) can corn, drained
- No Salt Added Tomato Sauce
- 1 tablespoon chili powder
- Cayenne Pepper
- Ground Cumin
- 1 tablespoon white vinegar
- Tortillas
- Green Chilies
- Cheddar Cheese
- Sour cream, for serving
- Green Onion
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How to Make Tex Mex Zucchini Corn Casserole
- Dice the zucchini and steam until tender-crisp (about 5-7 minutes).
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the steamed zucchini, corn, tomato sauce, chili powder, cayenne pepper, cumin, and vinegar. Gently stir in the crushed tortilla chips and jalapeños.
- Pour the mixture into a greased 8x8 inch or 9x13 inch ovenproof baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 12-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let cool slightly before serving. Top with a dollop of sour cream and sprinkle with chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
47g
Fat
79g
Carbs
27g