Meatless Zucchini Enchilada Casserole

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

Course Main Dishes, Vegetarian

Cuisine Mexican

Keyword Zucchini Enchilada Casserole

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 174kcal

Author Michele @ Flavor Mosaic

Ingredients

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

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.

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