Zucchini and Tomato Casserole

Ingredients:

• 910 g of zucchini
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 1 red or green jalapeño, finely diced, seeds removed if desired
• 1 teaspoon chili powder
• 1/2 tsp ground cumin
• 1 can (410 g) grilled tomatoes, diced, unsalted
• 1/3 cup crumbled cotija cheese
• 2 tbsp coarsely chopped cilantro

Preparation:

1. Turn the oven to the top heat setting. Slice the zucchini at an angle into slices about 1 cm thick. Place the vegetables on a foil-lined baking sheet coated with cooking spray. Spray the zucchini with nonstick spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake in the oven with the top heat setting, turning once, until golden brown, 6-8 minutes. Reduce the oven temperature to 425°F (218°C).
2. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and jalapeño. Cook until softened, 2-3 minutes. Stir in chili powder, cumin, and tomatoes. Continue cooking until the tomatoes are soft and the sauce has thickened (about 10 minutes). Remove from heat, mash lightly with a fork, and season with salt and pepper.
3. Coat an 8-inch (20 cm) square baking dish with cooking spray. Layer about half of the zucchini slices on the bottom and pour half of the tomato sauce over them. Repeat the layers and cover with foil. Bake until bubbling and hot, about 20 minutes. Remove the foil. Sprinkle with cheese and continue baking until melted and lightly browned, about 10 minutes. Let rest for 10 minutes, then garnish with cilantro.