Light and Spicy Zucchini and Tomato Casserole

Zucchini is a popular summer vegetable.  This simple and light casserole is bursting with flavor and is a fantastic side dish.

Recipe adapted from Food Network

Ingredients:

2 zucchini sliced lengthwise into ¼ inch slices

1 teaspoon olive oil

2 cloves garlic

1 teaspoon chili powder

½ teaspoon ground cumin

1 14.5 ounce can non salt added fire roasted tomatoes or tomaotes with diced peppers

1 block queso fresco crumbled (or other cheese)

2 tablespoons fresh cilantro

Directions:

1. Slice zucchini.  Spray with olive oil spray.  Sprinkle with chili powder.
2. Line a baking sheet with aluminum foil.  Broil the zucchini on high 4-5 minutes per side.
3. Reduce oven temperature to 425 degrees.
4. Heat a nonstick pan over medium heat.  Add the diced tomatoes and garlic.  Cook 10 minutes to reduce the liquid.
5. Spray an 8×8 glass pan with olive oil spray.
6. Layer zucchini, tomato mixture, cheese, zucchini, tomato mixture, and cheese.
7. Bake 25 minutes.
8. Sprinkle with fresh cilantro.