Time: 55 min.
Complexity: easily
Servings: 4

Corn tortillas form the hearty base of this flavorful, layered casserole. Layer the tortillas, baked zucchini, mozzarella-Parmesan cheese mixture, green onions, tomatoes, spinach, and salsa verde—a green Mexican sauce made from tomatillos. The final layer of the casserole should be the cheese mixture, which will melt in the oven and coat all the vegetables with a wonderful golden crust.

Ingredients:

• 1 small yellow zucchini, cut into 0.5 cm thick circles.
• 1 tbsp. grated mozzarella
• 1/4 tbsp. grated parmesan
• 12 corn tortillas, 15 cm in diameter.
• 4 green onions, chopped
• 1 cup tomatillo salsa verde
• 1 large ripe tomato, sliced ​​into 0.5 cm thick circles.
• 250 g frozen chopped spinach, defrosted and squeezed dry

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yellow zucchini, spinach, tomatoes, Parmesan cheese, mozzarella cheese, salsa sauce, tortilla

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Preparation:

Step 1
• Preheat oven to 220°C (425°F). Place the zucchini on a baking sheet and sprinkle with 1/8 teaspoon of salt. Bake until tender, about 10 minutes, turning the slices halfway through. In a small bowl, combine the mozzarella, Parmesan, and 1/2 teaspoon of salt.
Step 2
• Spray a 20cm square baking dish with cooking spray. Line 4 tortillas on the bottom of the pan so that they overlap, and top with zucchini slices and half of the green onions. Drizzle with 1/3 cup of water. salsa verde and place 1/3 of the cheese mixture on top.
Step 3
• Add 4 more tortillas, overlapping them, top with chopped tomatoes and spinach, drizzle with 1/3 cup of the remaining salsa verde, and sprinkle with half of the remaining cheese mixture. Finish assembling the casserole with the remaining 4 tortillas, salsa verde, and cheese mixture.
Step 4
• Bake, uncovered, until golden brown, 20-25 minutes. Sprinkle with the remaining green onions and serve.

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