1 red or green jalapeno, finely diced, seeded if desired
1 teaspoon chili powder
1/2 teaspoon ground cumin
One 14.5-ounce can no-salt-added fire-roasted diced tomatoes
1/3 cup crumbled Cotija cheese
2 tablespoons roughly chopped cilantro
Instructions
Preheat the oven broiler. 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. Coat the zucchini with nonstick
cooking spray and season with 1/4 teaspoon salt
and 1/4 teaspoon pepper. Broil, flipping once,
until just golden, 6 to 8 minutes. Reduce the
oven temperature to 425 degrees F.
Meanwhile, heat the oil in a medium pot set
over medium-high heat. Add the garlic and
jalapeno and cook until softened, 2 to 3
minutes. Add the chili powder, cumin and
tomatoes. Continue to cook until the tomatoes
are soft and the sauce is thickened, about 10
minutes. Remove from the heat, lightly mash
with a fork and season with salt and pepper
Coat an 8-inch square baking dish with cooking
spray. Place about 1/2 of the zucchini in the
bottom of the dish and top with 1/2 of the
tomato sauce. Repeat the layers and cover with
foil. Bake until bubbly and hot, about 20
minutes. Remove the foil, sprinkle with the
cheese and continue to bake until the cheese is
melted and lightly browned, about 10 minutes.
Let stand 10 minutes, sprinkle with the
cilantro.
Originally Submitted
7/31/2017
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