Vegetarian Taco Casserole | Cooking With Hatchells | Umami

Ingredients

• 4 spray(s) Cooking spray
• 2 cup(s), sliced Uncooked zucchini chopped (from about 2 medium)
• 1 cup(s) Uncooked scallion(s) (from about 1 bunch), sliced and divided
• 1 cup(s) Frozen corn kernels thawed
• 15 oz Canned low sodium black beans rinsed and drained
• ½ cup(s) Roasted red peppers (packed in water) chopped, patted dry
• 1 tsp Ground cumin
• 9 medium Corn tortilla(s) stone-ground
• 1 ½ cup(s) Salsa verde
• 4 oz Kraft 2% Milk colby Jack cheese shredded (1 cup)
• 1 medium Jalapeño pepper(s) thinly sliced
• 3 Tbsp Cilantro chopped (optional)