- 8
0/5
(0 Votes)
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
Preparation
Step 1
Preparation
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.
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.
Spread sour cream over casserole, and sprinkle with bell pepper and tomato.