Tex-Mex Zucchini Corn Casserole

• 3 cups sliced zucchini, steamed
• 1 cup corn, drained
• 2 cups no-salt-added tomato sauce
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cumin
• 1 teaspoon vinegar
• 6 tortillas, fried and quartered
• 1 (4 ounce) can diced green chilies
• 1 1/2 cups grated cheddar cheese
• 6 fluid ounces sour cream
• green onion, chopped

1. Steam the zucchini until it is soft.
2. Preheat oven to 350u0b0F.
3. Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
4. Place in greased ovenproof baking dish.
5. Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted.
6. To serve, top with sour cream and sprinkle with green onions on top.

zucchini, corn, nosalt, chili powder, cayenne pepper, ground cumin, vinegar, tortillas, green chilies, cheddar cheese, fluid ounces sour cream, green onion

Taken from www.food.com/recipe/tex-mex-zucchini-corn-casserole-35144 (may not work)