Tortilla Zucchini Casserole

2 tablespoons olive oil

1 pound zucchini, sliced

1 onion, chopped

1 small green bell pepper, chopped

1 (7 ounce) can diced green chiles, drained

4 hard-cooked eggs, chopped

1 teaspoon salt, or to taste

½ teaspoon ground cumin

½ teaspoon garlic powder

⅛ teaspoon cayenne pepper, or to taste

2 cups sour cream

2 tablespoons all-purpose flour

6 (6 inch) corn tortillas, cut into wedges

3 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.

Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.

Bake in preheated oven until cheese is melted, about 30 minutes.