October 26, 2009

Makes Mouth & Belly Happy in a Very Veggie Way!

No Picture- sorry!

BUT MMMMMM good! Make this!

I went with the idea for this casserole based on the quesadillas found at Ezra Pound Cake. Since I wanted to make this for lunches for the week - knowing there was no way the hubs would eat this for a main course for dinner ("where's the meat?!?") I had to come up with something I could make in advance and would transport better.

I turned this in to a casserole very easily.

We'll call this -
Corn and Zucchini Enchilada Casserole

You'll need:
1 cup frozen corn (or fresh)
1 large or a few small green zucchini
1 large onion finely diced
corn tortillas - 8
shredded cheeses - whatever you have on hand.

spray a sautee pan with Pam and add 2 tsp. olive oil. Put in your onion and zucchini with a 1/4 tsp. salt and some pepper and sautee until very tender. Then add in your cup of corn and let the mixture sit to defrost the corn.

Preheat your oven to 375. Spray a square baking dish with PAM and layer, overlapping, 4 corn tortillas in the bottom of the pan. Spread the mixture on top of the tortillas and top with cheese/layer throughout. I used a mix of a bunch of bottoms of the bags - swiss, mozzarella, cheddar. Top with four more corn tortillas and more cheese.

Bake for about 15 minutes until bubbly and cooked down a bit more.

Cool and cut in to four slices - fits perfectly in a small tupperware for lunch!! Would make a great dinner too with a nice salad or some rice.

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