South-of-the-Border Bake

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"This casserole can be made ahead, but I add the sour cream and toppings right before I put it on the table." --CL Reader
8 servings


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2 cups no-salt-added tomato sauce
1 tablespoon white vinegar
1 to 1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon ground red pepper
4 cups sliced zucchini
1 1/2 cups frozen whole-kernel corn, thawed
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided
3/4 cup crushed baked tortilla chips
1 (4.5-ounce) can chopped green chiles, undrained
Vegetable cooking spray
1/2 cup nonfat sour cream
1/2 cup chopped green bell pepper
1/2 cup chopped tomato


Combine first 6 ingredients in a medium saucepan; bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 12 minutes; set aside.

Combine zucchini, corn, 3/4 cup cheese, chips, and green chiles in a bowl; stir well. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Pour tomato sauce mixture over casserole; bake, uncovered, at 350° for 25 minutes. Sprinkle remaining cheese over casserole, and bake an additional 5 minutes.

Spread sour cream over casserole, and sprinkle with bell pepper and tomato.

Created date

June 2004

Nutritional Information

Calories 157
Caloriesfromfat 26 %
Fat 4.6 g
Satfat 2.4 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 10.3 g
Carbohydrate 20.8 g
Fiber 2 g
Cholesterol 14 mg
Iron 0.8 mg
Sodium 206 mg
Calcium 202 mg