This dish is the perfect combination of spicy and crunchy, a great way to use some of the zucchini in your garden.
2 Tbsp olive oil
1 lb zucchini, diced
1 med onion, diced
1 small bell pepper, diced
1-2 jalapeño pepper (depending on taste),
seeded and diced
3 C tomatoes, peeled, seeded and diced
½ tsp cumin
2 cloves garlic, minced
2 C sour cream
½ tsp salt
2 C grated cheddar cheese
4 C crushed corn chips
Heat olive oil and sauté onion, peppers and garlic till onion is translucent. Add cumin and stir for another minute. Add zucchini and sauté for another 2-3 minutes. Add tomatoes, and stir for only a minute, until spices and vegetables are well-mixed. Remove from heat.
Beat eggs with a fork and incorporate into the sour cream. Stir this mixture in with the vegetables. Add salt.
Put 1/3 of the crushed corn chips in the bottom of a casserole dish. Spoon 1/2 of the zucchini mixture evenly over chips. Sprinkle with 1 C cheese.
Make another layer of 1/3 of the corn chips, the remaining vegetable mixture and 1 C cheese. Top with remaining corn chips.
Bake at 350° for 30-40 minutes, or until zucchini is tender.