Roasted Vegetable Tortilla Bake Recipe

Name: Roasted Vegetable Tortilla Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large zucchini, thinly sliced; 1 cup frozen corn, thawed; 1 vidalia onion, thinly sliced; 1/2 cup ricotta cheese; 1 1/2 cups monterey jack cheese, grated; 1 teaspoon cumin; 1 -15 ounce chunky salsa, drained; 1 (7 ounce) jar roasted red peppers, drained & patted dry; 6 inches corn tortillas; 3 tablespoons fresh cilantro, shredded

Servings: persons

2 tablespoons vegetable oil
1 large zucchini, thinly sliced
1 cup frozen corn, thawed
1 vidalia onion, thinly sliced
1/2 cup ricotta cheese
1 1/2 cups monterey jack cheese, grated
1 teaspoon cumin
1 -15 ounce chunky salsa, drained
1 (7 ounce) jar roasted red peppers, drained & patted dry
6 inches corn tortillas
3 tablespoons fresh cilantro, shredded

1
Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
2
Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
3
Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
4
While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
5
Lightly grease a loaf pan.
6
Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
7
Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
8
Make another layer of tortillas and vegetables in the same manner.
9
Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
10
Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
11
Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
12
Easily doubled.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large zucchini, thinly sliced, 1 cup frozen corn, thawed, 1 vidalia onion, thinly sliced, and more.

Yes, Roasted Vegetable Tortilla Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Tortilla Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions