Instructions

• Preheat oven to 400°F. Line a 9x9-inch pan with aluminum foil and spray the foil with cooking spray; set pan aside.
• In a large bowl, combine 3 cups coarsely grated zucchini and 1 1/2 cups coarsely grated carrot. Add 1 teaspoon salt (optional, to taste) and 1/2 teaspoon black pepper (optional, to taste).
• Add 1 large beaten egg (or egg replacer/flax egg) to the vegetables and toss until the mixture is evenly combined. If the mixture seems very wet, press it in a clean kitchen towel or several layers of paper towel to squeeze out excess liquid—do not over-dry, just remove obvious moisture.
• Transfer the vegetable mixture to the prepared pan. Lightly pack and smooth the mixture into an even layer with a spatula.
• Bake the vegetable crust for 25 to 28 minutes, or until the top shows slight browning and the mixture has mostly set and is no longer watery. (Baking time will vary with how much moisture was in the vegetables.)
• Remove the pan from the oven. Spread 1 1/2 cups sour cream in a smooth, even layer over the baked vegetable crust.
• Sprinkle about 2 cups of the shredded cheese evenly over the sour cream.
• Spoon or drizzle the entire 16-ounce jar of salsa evenly over the cheese layer.
• Sprinkle the remaining 1 1/2 cups shredded cheese evenly over the salsa.
• Return the pan to the oven and bake 35 to 40 minutes, or until the top is bubbly and golden-brown to your liking. Watch the bake and adjust time as needed for your preferred level of browning.
• Remove from the oven and let the casserole cool at least 10 minutes before slicing and serving.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Leftovers can be served cold or gently reheated.