1 can Yellow Corn 2C Zucchini, diced 1 can TJ’s Organic Diced Tomatoes (28 oz.) 12 Corn Tortillas 1 jar TJ’s Salsa Verde (32 oz.) 1 pkg TJ’s Shredded Mexican Blend Cheese 1) In a large skillet, sauté zucchini and corn for five minutes. Add diced tomatoes and simmer for another five minutes. Set aside. 2) Spray a casserole dish with non-stick spray and cover the bottom with 4 corn tortillas. Top with Tomato/zucchini/corn mixture (calabacitas). Pour about ½C of salsa verde over the mixture and top with cheese. 3) Repeat the layering process two more times ending with cheese on top. 4) Bake in a 375º oven for 20 minutes or until cheese is bubbly and casserole is cooked through. Chef Crissi (Tucson Store 88/Grant & Swan)