Prep time: 15 minutes

Ingredients:

• 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

Directions:

1. Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius).
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
52 g fiber
32 mg cholesterol
570 mg sodium
335 mg calcium
3 mg iron

Updated and reviewed by: Steven Dowshen, MD
Date reviewed: May 2005
Originally reviewed by: Allison Brinkley, RD, LD/N, CNSD