Prep time: 15 minutes

Ingredients:

• 2 tsp. vegetable oil
• 1 large zucchini, cut in half and sliced
• ¾ c. frozen corn, thawed
• 7-oz. jar roasted red peppers, sliced
• 1/3 c. ricotta cheese
• 1¼ c. grated Monterey Jack cheese
• 1 c. salsa, drained of juice in a colander
• 6 6-in. corn tortillas

Directions:

1. Preheat oven to 500°F (260°C).
2. Add vegetable oil to large pan and heat, adding zucchini, corn, and peppers.
3. In bowl, mix cheeses.
4. Trim sides of tortillas to fit a loaf pan. Layer tortillas, veggies, cheeses, and salsa.
5. Cover with aluminum foil and bake for 10 to 15 minutes.

Serves: 5

Serving size: 1 slice

Nutritional analysis (per serving):
293 calories
14 g protein
13 g fat
32 g carbohydrate
5 g fiber
32 mg cholesterol
570 mg sodium
335 mg calcium
3 mg iron

Updated and reviewed by: Steven Dowshen, MD