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South-of-the-Border Bake

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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