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Vegetarian Tortilla Casserole
There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!
- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 370 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 940 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 5 grams
- Protein
- 14 grams
- Sugar
- 5 grams
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- Level: Easy
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 370 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 940 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 5 grams
- Protein
- 14 grams
- Sugar
- 5 grams
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.
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