Vegetarian Tortilla Casserole
Vegetarian Tortill Autumn will be even more special with this recipe. A mixture of squash, part-skim mozzarella, parmesan, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free diet.
Instructions
Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt.
Bake until just soft, about 10 minutes, flipping the squash once about halfway through.
Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions.
Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture.
Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture.
Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes.
Garnish with the remaining scallions.