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.
Ingredients
- 2 tablespoons butter
- 1 ½ pounds sliced zucchini
- 1 pound mushrooms, sliced
- 1 onion, sliced
- 1 ½ pounds tomatoes, chopped
- salt and pepper to taste
- 1 ½ pounds Monterey Jack cheese, shredded
- 10 (10 inch) flour tortillas
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Step 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.
Step 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.
Step 4
Bake in the preheated oven 15 minutes, or until the cheese is bubbly.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 537 | |
% Daily Value * | |
Total Fat29g | 37% |
Saturated Fat16g | 80% |
Cholesterol67mg | 22% |
Sodium852mg | 37% |
Total Carbohydrate45g | 16% |
Dietary Fiber4g | 16% |
Total Sugars6g | |
Protein26g | |
Vitamin C22mg | 110% |
Calcium623mg | 48% |
Iron4mg | 20% |
Potassium668mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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