Vegetarian Tortilla Casserole
The recipe Vegetarian Tortilla Casserole can be made in approximately 55 minutes. This recipe makes 4 servings with 340 calories, 18g of protein, and 10g of fat each. For $2.63 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. It works well as an affordable main course for Autumn. This recipe is liked by 7 foodies and cooks. Head to the store and pick up scallions, yellow squash, spinach, and a few other things to make it today. It is a good option if you're following a gluten free diet. With a spoonacular score of 96%, this dish is spectacular. If you like this recipe, you might also like recipes such as Vegetarian Tortilla Soup, Vegetarian Tortilla Stack, and Vegetarian Tortilla Soup.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
12 6-inch corn tortillas
Kosher salt
1/4 cup grated Parmesan
1 cup shredded part-skim mozzarella
1 cup salsa verde
4 scallions, sliced
1 thawed 9-ounce package frozen chopped spinach, squeezed dry
1 large ripe tomato, sliced 1/4 inch thick
1 medium yellow squash, sliced into 1/4-inch-thick rounds
Equipment:
baking sheet
oven
bowl
baking pan
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt.
2. Bake until just soft, about 10 minutes, flipping the squash once about halfway through.
3. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
4. 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.
5. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture.
6. 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.
7. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes.
8. Garnish with the remaining scallions.
Nutrition Information:
covered percent of daily need
