Meatless Zucchini Enchilada Casserole

Name: Meatless Zucchini Enchilada Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: 3 zucchini; 1 (15-ounce) can black beans; 1½ cups fresh or frozen corn kernels; 4-5 green onions; ½ cup fresh chopped cilantro; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1-1/2 teaspoons cumin; 2 tablespoons chili powder; 1 (28-ounce) jar pasta sauce; 8 oz. shredded Mexican blend cheese

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Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
6
Calories
174 kcal
Course
Main Course
Cuisine
Mexican, Vegan

Meatless Zucchini Enchilada Casserole

Nathan Brown

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With fresh zucchini, corn, black beans, cheese, Classico Family Favorites Traditional Sauce, and chili powder, cumin, oregano, and garlic, this Meatless Zucchini Enchilada Sauce Casserole is delicious and can feed a crowd

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Ingredients

Servings

3 zucchini sliced lengthwise with each slice about 1/8" wide
1 (15-ounce) can black beans drained and rinsed
1½ cups fresh or frozen corn kernels thawed
4-5 green onions chopped
½ cup fresh chopped cilantro plus more for garnish
1 teaspoon dried oregano
1 teaspoon garlic powder
1-1/2 teaspoons cumin
2 tablespoons chili powder
1 (28-ounce) jar pasta sauce
8 oz. shredded Mexican blend cheese

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Instructions

Preheat the oven to 400˚ F. Spray a 9 x 13-inch baking dish. In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, 1/2 of the chili powder, and 1/2 of the cumin. In another bowl, mix together the pasta sauce, chili powder, and cumin. Spread a thin layer of over the bottom of the baking dish (approximately one fifth of the total amount). Layer with a 3-4 zucchini slices, covering the bottom of the pan. On top of the layer of zucchini, spread about one third of the bean mixture. Layer evenly with about one quarter of the remaining pasta sauce. Sprinkle with one quarter of the cheese.
Repeat the layering process two times more (zucchini, beans, pasta sauce, cheese, zucchini, beans, pasta sauce, cheese). The last layer will be zucchini, pasta sauce, and cheese. Cover the pan tightly with aluminum foil. Bake 35-45 minutes, or until the zucchini are tender and cooked through. Remove the foil from the top and bake 5 minutes more, until the cheese is melted. Remove from the oven and let stand at least 10 minutes before slicing and serving.

Nutrition Information

Show Details

Calories 174kcal (9%) Carbohydrates 15g (5%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 23mg (8%) Sodium 349mg (15%) Potassium 462mg (13%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1479IU (30%) Vitamin C 22mg (24%) Calcium 469mg (47%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 174 kcal

% Daily Value*

Calories	174kcal	9%
Carbohydrates	15g	5%
Protein	13g	26%
Fat	9g	14%
Saturated Fat	5g	25%
Cholesterol	23mg	8%
Sodium	349mg	15%
Potassium	462mg	10%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1479IU	30%
Vitamin C	22mg	24%
Calcium	469mg	47%
Iron	1mg	6%