Zucchini Corn Tortilla Bake! Easy to prepare and loaded with fresh ingredients, it’s sure to become a new favorite in your recipe collection.

Discover the irresistible comfort of this Zucchini Corn Tortilla Bake — a hearty, flavorful casserole perfect for any dinner rotation. Packed with tender zucchini, sweet corn kernels, and aromatic spices, this Southwestern-inspired dish is layered between crispy corn tortillas and smothered in a zesty green chile sauce that adds just the right amount of heat and smoky richness.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We absolutely devoured this Zucchini Corn Tortilla Bake — it was so good, I couldn’t help but go back for seconds! The combination of the smoky green chile sauce, tender zucchini, and sweet corn creates a flavor explosion that keeps you coming back for more.

Honestly, this dish is a must-try for anyone who loves comforting, flavorful casseroles with a Southwestern twist. Perfect for weeknights or weekend gatherings, it’s simple to make yet impressively delicious.

Tips for Success:

• Flavor Profile: This Zucchini Corn Tortilla Bake is hearty and delicious.  Southwestern flavored zucchini, corn, and onions are baked in between layers of corn tortillas in a tasty green chile sauce.
• Green Chiles: We used canned mild green chiles.  Feel free to use your favorite green chiles, either mild, medium, or hot.
• Green Chile Sauce: Initially the green Chile sauce will seem a little watery, but it will thicken up and set in the oven.
• Zucchini: We used a 16 oz. zucchini. You will need 4 cups of unpeeled-diced zucchini. Cut the zucchini into 4ths lengthwise, then slice in ¼-inch slices.
• Corn Tortillas: We used 6-inch corn tortillas, but you can use any size, just cut the tortillas to fit the casserole dish in a single layer. Do not overlap.
• Spices: Feel free to ramp up the spices to suit your own personal preferences.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• High-Speed blender
• 9 x 13 baking dish

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Zucchini Corn Tortilla Bake

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 30 Minutes
• Cook Time: 50 Minutes
• Total Time: 80 Minutes
• Yield: 6 Servings 1x
• Category: Dinner
• Method: Stovetop, Oven
• Diet: Vegan

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Description

Discover the irresistible comfort of this Zucchini Corn Tortilla Bake — a hearty, flavorful casserole perfect for any dinner rotation.

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Ingredients

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Sauce Ingredients:

• 1 cup [raw] cashews *
• 2 – [ 4 oz. cans ] mild green chiles, undrained *
• ½ cup + 2 Tablespoon low-sodium vegetable broth *
• ½ cup water
• 1 teaspoon lime juice
• 2 Tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Pinch to 1 teaspoon sea salt (+/-) * 

Filling Ingredients:

• 4 cups diced unpeeled zucchini *
• 1 medium yellow onion, small dice
• 1 – [ 15.25 oz. can ] corn
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon regular chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Pinch to 1 teaspoon sea salt (+/-) *
• 2 Tablespoons low-sodium vegetable broth * 

Other Ingredients:

• 16 – [ 6-inch ] corn tortillas, halved *

Serving Ideas:

• Shredded lettuce
• Chopped tomatoes
• Chopped avocadoes/guacamole
• Sliced green onions/red onions
• Vegan sour cream

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Instructions

1. Preheat oven to 350 F.
2. Place the cashews into a small bowl, cover with boiling water, soak for 15 to 20 minutes, then drain the water (discard), place the soaked cashews into a high-speed blender with all the remaining Sauce Ingredients, blend on high until smooth and emulsified, set aside.
3. In the meantime, place the diced zucchini and onions into a large skillet, sauté over medium-high heat for 7 to 9 minutes until tender, add a splash of water, if needed, to prevent burning.
4. Add all the remaining Filling Ingredients to the skillet, sauté for several minutes until heated through, then remove from the stove.
5. Assemble the tortilla bake:
   1. Cut the tortillas in half.
   2. Place 3 Tablespoons of the sauce to coat the bottom of a 9 x 13 baking dish. Spread the sauce evenly across the bottom.
   3. Arrange the tortilla halves over the sauce, arrange in a single layer, do not overlap any of the tortillas. Cut the tortillas into appropriate shapes, if needed, to arrange. It’s OK if there are small gaps in the tortilla layer. Ensure good coverage, 100% full coverage is not necessary.
   4. Place 1/3 cup of the sauce over the tortillas, spread evenly.
   5. Sprinkle 1 ½ cups of the zucchini mixture evenly over top of the sauce.
   6. Arrange the tortilla halves over the sauce, arrange in a single layer, no overlapping.
   7. Repeat layered steps above: You will have 4 layers of tortillas, 5 layers of sauce (the bottom layer is 3 Tablespoons and the top layer is the remaining sauce), 3 layers of zucchini-corn mixture.
      1. Sauce (bottom layer – 3 Tablespoons)
      2. Tortillas
      3. Sauce
      4. Zucchini-Corn Mix
      5. Tortillas
      6. Sauce
      7. Zucchini-Corn Mix
      8. Tortillas
      9. Sauce
      10. Zucchini-Corn Mix
      11. Tortillas
      12. Remaining Sauce
6. Cover the casserole dish with foil.
7. Bake, covered, at 350 F for 30 minutes until heated through and bubbly.
8. Remove the cover and bake an additional 5 minutes.
9. Remove from the oven and allow to sit for 7 minutes to set up before serving.
10. Serving ideas: Serve with shredded lettuce, chopped tomatoes, vegan sour cream, chopped avocados or guacamole.

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

Servings:  6

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