Light Mexican Zucchini Casserole

Total Time
55 minutes
Difficulty
Easy
Yield
8 servings

Looking for a healthy Mexican dish? You can’t go wrong with this great recipe. It’s pretty much a Mexican version of an incredibly healthy and delicious lasagna. Enjoy!

Ingredients:

Vegetable oil

10 corn tortillas

2 tbsp vegetable oil

2 cloves chopped garlic

1 small chopped white onion

2 large tomatoes

3 tbsp unsalted butter

3 large zucchinis

1 ear of corn

Salt

Black pepper

3 cups shredded  Monterey Jack cheese

3/4 cup Mexican crema

Preparation:

  1. Preheat the oven to 350 degrees F.
  2. Add oil to a sauté pan and then heat it. Fry tortillas in there for about ten seconds each and then drain them on a paper towel.
  3. Heat vegetable oil, garlic and onion in a sauté pan for three minutes and then add the tomato puree and cook for 10 minutes.
  4. Melt the butter in a separate pan and then add the zucchini and corn and cook for two minutes. Add a half cup of water and cook for 5 minutes and then add salt and pepper.
  5. Put the tortillas in a baking dish and then pour the tomato mix over them. Then add the zucchini mixture, then a cup of shredded cheese, and Mexican crema.
  6. Repeat that three times to make three layers. Place it in the oven for 15 minutes and take it out once the cheese has melted.
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