There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!
Directions for: Vegetarian Tortilla Casserole
Ingredients
1 medium yellow squash, sliced into 1/4"-thick rounds
Kosher salt
1 cup shredded part-skim mozzarella
cup grated Parmesan
Cooking spray
12 6" corn tortillas
4 scallions, sliced
1 cup salsa verde
1 large ripe tomato, sliced 1/4" thick
1 thawed 9-oz package frozen chopped spinach, squeezed dry
Directions
1. Preheat the oven to 425F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
2. Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.
Source and Credits
Courtesy of Food Network Kitchen
Copyright 2013 Television Food Network, G.P. All rights reserved
See more: Casserole, Vegetables, Dinner, Gluten-Free, Healthy, Main, Vegetarian