South-Of-The-Border Bake

• 2 cups no-salt-added tomato sauce
• 1 tablespoon white vinegar
• 1 to 1 1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/8 to 1/4 teaspoon ground red pepper
• 4 cups sliced zucchini
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 3/4 cup crushed baked tortilla chips
• 1 (4.5-ounce) can chopped green chiles, undrained
• Vegetable cooking spray
• 1/2 cup nonfat sour cream
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomato

1. Combine first 6 ingredients in a medium saucepan; bring to a simmer over medium heat, stirring frequently. Reduce heat to low, and cook, uncovered, 12 minutes; set aside.
2. Combine zucchini, corn, 3/4 cup cheese, chips, and green chiles in a bowl; stir well. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray. Pour tomato sauce mixture over casserole; bake, uncovered, at 350u0b0 for 25 minutes. Sprinkle remaining cheese over casserole, and bake an additional 5 minutes.
3. Spread sour cream over casserole, and sprinkle with bell pepper and tomato.

nosalt, white vinegar, chili powder, ground cumin, garlic, ground red pepper, zucchini, corn, cheddar cheese, tortilla chips, green chiles, vegetable cooking spray, nonfat sour cream, green bell pepper, tomato

Taken from www.myrecipes.com/recipe/south-of-the-border-bake (may not work)