Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
Prep time: 15 minutes
2 tsp. vegetable oil
1 large zucchini, cut in half and sliced
3/4 c. frozen corn, thawed
7-oz. jar roasted red peppers, sliced
1/3 c. ricotta cheese
1 1/4 c. grated monterey jack cheese
1 c. salsa, drained of juice in a colander
6 6-in. corn tortillas
Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius).
Add vegetable oil to large pan and heat, adding zucchini, corn, and peppers.
In bowl, mix cheeses.
Trim sides of tortillas to fit a loaf pan. Layer tortillas, veggies, cheeses, and salsa.
Cover with aluminum foil and bake for 10 to 15 minutes.
Serving size: 1 slice
Nutritional analysis (per serving):
14 g protein
13 g fat
32 g carbohydrate
52 g fiber
32 mg cholesterol
570 mg sodium
335 mg calcium
3 mg iron