Light Spicy Zucchini And Tomato Casserole
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
38
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Zucchini1 tsp
Olive Oil2 cloves
Garlic (minced)1 tsp
Chili Powder1 tsp
Ground Cumin1 cup
Cotija Cheese (crumbled)2 tbsps
Cilantro (roughly chopped)Directions:
1
Preheat the oven broiler
2
Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray
3
Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper
4
Broil, flipping once, until just golden, 6 to 8 minutes
5
Reduce the oven temperature to 425 degrees F
6
Meanwhile, heat the oil in a medium pot set over medium-high heat
7
Add the garlic and jalapeno and cook until softened, 2 to 3 minutes
8
Add the chili powder, cumin and tomatoes
9
Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes
10
Remove from the heat, lightly mash with a fork and season with salt and pepper
11
Coat an 8-inch square baking dish with cooking spray
12
Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce
13
Repeat the layers and cover with foil
14
Bake until bubbly and hot, about 20 minutes
15
Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes
16
Let stand 10 minutes, sprinkle with the cilantro