Another great way to use up summer's bounty!
2 Tbsp butter
1 ˝ lb sliced zucchini
1 lb mushrooms, sliced
1 onion, sliced
1 ˝ lb tomatoes, chopped
Salt and pepper to taste
1 ˝ lb Monterey Jack cheese, shredded
10 (10”) flour tortillas
Preheat oven to 350F. Lightly grease a 9x13” 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 2-3 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 preheated oven 15 minutes or until the cheese is bubbly.
-A balanced diet is a cookie in each hand