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Zucchilattas

Zucchilattas

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Barbie

Barbie

This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 852 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven 15 minutes, or until the cheese is bubbly.
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Reviews

RAGS21050
24

RAGS21050

8/5/2003

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 best 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)

thanksalot
20

thanksalot

9/20/2012

Let's just say I was dancing while I ate these... like I couldn't even stay seated. I couldn't even keep my feet still. I was like, "What kind of evil dark magic is this that makes my feet dance and my taste buds happy?!?!?!"

Cathietay
12

Cathietay

2/15/2005

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 definitely make this again. The leftovers were great for lunch the next day as well.

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