A pureed soup that is incredibly quick and flavorful and has a hint of the islands! If desired, top with a few crumbled dry banana chips and a swirl of sour cream.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound zucchini, sliced
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 1 (7 ounce) can diced green chiles, drained
- 4 hard-cooked eggs, chopped
- 1 teaspoon salt, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper, or to taste
- 2 cups sour cream
- 2 tablespoons all-purpose flour
- 6 (6 inch) corn tortillas, cut into wedges
- 3 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Layer half the corn tortillas in a 9×13-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.
- Bake in preheated oven until cheese is melted, about 30 minutes.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 12 g |
| Sodium | 612 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
We all thought it was great, but knowing my family I spiced it up a little more. I’m surprised so many added meat or tofu as the eggs alone was enough protein. But with the cheese and sour cream and the tortillas that also made a complete protein. Sorry I digress, it was a good recipe but left out the eggs.
I didn’t think it had much flavor
Good, could use extra cumin and some tomatoes. Very simple to make. Mild flavor. I will make this again.
This is a winner. Made it lower calories by using carb balance tortillas from Mission; substitutes Greek yogurt instead of sour cream. Added canned chicken and olives. Served with avocados and green salsa. This is on the top of the list. Olives could be added too.
This was a little bland for us. I will try again to make only by adding cooked ground pork or chorizo and spicy doritos tortilla chips instead of plain corn tortillas.
Instead of 2 cups of sour cream I used 1 cup & added 1 cup of cottage cheese instead. Excellent! I will definitely make this again!!!
Very good. A main dish for zucchini. I halved it to serve 2.
This was tasty and not difficult to make. I will make it again. My husband and I really like spicy food, so next time I might amp it up a bit and add jalapeño and a little more cayenne pepper.
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.
Had an issue with the eggs so beat soft tofu with the sour cream to add protein. Top with Tapatio for added spice and flavor when eating.
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!
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.
I’ve tried it and it was a blast! Great recommendation!
This recipe did not have very much flavor to it. Maybe if I tried adding some more seasoning. My husband loved it, but I could not eat very much of it. Maybe 1/2 a serving before I decided zucchini is not for me.
This was really good. I used less chiles, and it was still hot enough for me. I topped it with a little chunky salsa and served with tortilla chips I made from the corn tortillas. Will be making this again. Will probably use a smaller casserole dish so it will be thicker.
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!
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!
i thought it was great. i am gonna add chicken next time.