Description
Discover the irresistible comfort of this Zucchini Corn Tortilla Bake — a hearty, flavorful casserole perfect for any dinner rotation.
Ingredients
Scale
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
Instructions
- Preheat oven to 350 F.
- 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.
- 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.
- Add all the remaining Filling Ingredients to the skillet, sauté for several minutes until heated through, then remove from the stove.
- Assemble the tortilla bake:
- Cut the tortillas in half.
- Place 3 Tablespoons of the sauce to coat the bottom of a 9 x 13 baking dish. Spread the sauce evenly across the bottom.
- 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.
- Place 1/3 cup of the sauce over the tortillas, spread evenly.
- Sprinkle 1 ½ cups of the zucchini mixture evenly over top of the sauce.
- Arrange the tortilla halves over the sauce, arrange in a single layer, no overlapping.
- 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.
- Sauce (bottom layer – 3 Tablespoons)
- Tortillas
- Sauce
- Zucchini-Corn Mix
- Tortillas
- Sauce
- Zucchini-Corn Mix
- Tortillas
- Sauce
- Zucchini-Corn Mix
- Tortillas
- Remaining Sauce
- Cover the casserole dish with foil.
- Bake, covered, at 350 F for 30 minutes until heated through and bubbly.
- Remove the cover and bake an additional 5 minutes.
- Remove from the oven and allow to sit for 7 minutes to set up before serving.
- Serving ideas: Serve with shredded lettuce, chopped tomatoes, vegan sour cream, chopped avocados or guacamole.
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