Tex-Mex Zucchini Corn Casserole

READY IN: 28mins
Top Review by LonghornMama

I was searching to post this recipe and found it all alone and unreviewed for more than two years! This is very similar to a dish called Sonora Casserole served at I-10 Diner in San Antonio. My recipe has a few minor differences. It lists more chili powder (1 1/2 T), plus 1/4 t garlic powder, and has half the cheese sprinkled on top before baking for 20-30 minutes, then spread with sour cream and topped with green onions as listed above. My husband is not a vegetable lover but he really likes this. Could be a vegetarian main dish. Thanks, Millie, for posting!

Ingredients Nutrition


  1. Steam the zucchini until it is soft.
  2. Preheat oven to 350°F.
  3. Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
  4. Place in greased ovenproof baking dish.
  5. Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted.
  6. To serve, top with sour cream and sprinkle with green onions on top.

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