- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“This is a great way to use some of the fresh garden vegetables abundant at this time of year. Plenty of zucchini, mushrooms and tomato are wrapped in warm tortillas and drowned in melted cheddar cheese.” - by Barbie
Original recipe yields 10 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
- Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
- Bake in the preheated oven 15 minutes, or until the cheese is bubbly.
Amount Per Serving (10 total)
- 537 cal
- 28.9 g
- 44.9 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"THIS RECIPE IS A KEEPER!!!!! I have spread the word on this one. Very easy to make. I added a can of white chicken breast and a 1/4 tsp. of chili powder. My 7 year old grandson thought it was the b..." See moreest thing he ever tasted. Way to get them to eat their vegetables. My husband wants me to make it again real soon. I agree the slotted spoon helped alot, but the extra sauce over the top made is tasty and soft. I just hope people can find it in the recipe search. My friend thought eggplant might be good to try instead of zucchini. (It's a thought)"
"I used a little less tomato and used all the mixture to fill the tortillas, I then covered them with Salsa and cheese - thou not quite as much as the recip called for. It tasted fantastic and I will ..." See moredefinitely make this again. The leftovers were great for lunch the next day as well."
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