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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This casserole can be made ahead, but I add the sour cream and toppings right before I put it on the table. -CL Reader Ingredients:
2 cups no-salt-added tomato sauce |
1 tablespoon white vinegar |
1 to 1 1/2 teaspoons chili powder |
1/4 teaspoon ground cumin |
1/4 teaspoon garlic powder |
1/8 to 1/4 teaspoon ground red pepper |
4 cups sliced zucchini |
1 1/2 cups frozen whole-kernel corn, thawed |
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided |
3/4 cup crushed baked tortilla chips |
1 (4.5-ounce) can chopped green chiles, undrained |
vegetable cooking spray |
1/2 cup nonfat sour cream |
1/2 cup chopped green bell pepper |
1/2 cup chopped tomato |
Directions:
1. Combine first 6 ingredients in a medium saucepan; bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 12 minutes; set aside.
2. Combine zucchini, corn, 3/4 cup cheese, chips, and green chiles in a bowl; stir well. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Pour tomato sauce mixture over casserole; bake, uncovered, at 350° for 25 minutes. Sprinkle remaining cheese over casserole, and bake an additional 5 minutes.
3. Spread sour cream over casserole, and sprinkle with bell pepper and tomato.
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