Zucchini Mexican Casserole

Ingredients:

4-6 zucchini or summer squash with cone #3

1 onion, chopped

2 teaspoon chili powder

1/2 teaspoon ground cumin

16- to 20-ounce can black beans

1 can chilies

8 oz. soy cheese, shredded

1 cup soy sour cream or other

1 1/2 cups tortilla chips, crushed

Small can olives

soy cheese (optional but nice)

1 package corn tortillas chips

Directions:

Slice squash with the saladmaster machine

Set aside in a mixing bowl and add a bit of oil to the pan, saute the onions and zucchini slightly.

Saute until the onion is glassy and the zucchini a bit softer, but still al dente.

Add the onions and zucchini to the beans.

Add chilies and olives, shredded soy cheese and sour soy cream; toss gently so squash will not be mashed.

Crush the tortilla chips in the bag.

Spread half of crushed chips on bottom of the saladmaster bake and roast pan.

Pour the squash mixture in dish and sprinkle the remaining chips on top.

Dust with chili powder.

Cook 10-15 minutes in a preheated oven at 350 degrees

A few minutes before serving, remove the casserole and grate a fine layer of soy cheese on top.
Replace the meal in the oven to melt the cheese. Top with cilantro and diced tomatoes
This casserole can be served over couscous or rice but is also delicious alone.