Vegetarian Tortilla Casserole

There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 1 medium yellow squash, sliced into 1/4-inch-thick rounds
  • Kosher salt
  • 1 cup shredded part-skim mozzarella
  • 1/4 cup grated Parmesan
  • Cooking spray
  • Twelve 6-inch corn tortillas
  • 4 scallions, sliced
  • 1 cup salsa verde
  • 1 large ripe tomato, sliced 1/4 inch thick
  • One thawed 9-ounce package frozen chopped spinach, squeezed dry
Directions

Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.

Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

Copyright 2013 Television Food Network, G.P. All rights reserved

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Healthy Main Dish Recipes