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.
INGREDIENTS (for 1 servings):
- 2 tablespoons butter
- 1 1/2 pounds sliced zucchini
- 1 pound mushrooms, sliced
- 1 onion, sliced
- 1 1/2 pounds tomatoes, chopped
- salt and pepper to taste
- 1 1/2 pounds Monterey Jack cheese, shredded
- 10 (10 inch) flour tortillas
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.