Zucchini Enchiladas
- Number of Servings: 12
Ingredients
1 medium sweet yellow pepper, chopped1 medium green pepper, chopped1/2 medium onion, chopped2 tbsp. olive oil2 garlic cloves, minced2 cans (15oz each) tomato sauce2 cans (14.5 oz each) diced tomatoes2 tbsp. chili powder2 tsp. sugar2 tsp. dried majoram1 tsp. dried basil1 tsp. ground cumin1/4 tsp salt1/4 tsp. cayenne pepper1 bay leaf4 cups zucchini, shredded12 corn tortillas4 oz shredded cheddar cheese
In a large saucepan, saute peppers and onion in oil until tender. Add garlic, cook 1 minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne pepper, and bay leaf. Bring to a boil. Reduce heat, simmer, uncovered for 30-35 minutes or until slightly thickened. Discard bay leaf.
Place 1/3 cup zucchini down the center of each tortilla. Roll up and place seam side down in a 9x13 baking dish coated with cooking spray. Pour sauce over the top and sprinkle with cheese.
Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
Serve with sour cream.
Serving Size: Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user JEN8505.
Place 1/3 cup zucchini down the center of each tortilla. Roll up and place seam side down in a 9x13 baking dish coated with cooking spray. Pour sauce over the top and sprinkle with cheese.
Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.
Serve with sour cream.
Serving Size: Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user JEN8505.
Nutritional Info Amount Per Serving
- Calories: 183.6
- Total Fat: 6.6 g
- Cholesterol: 10.0 mg
- Sodium: 593.3 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 6.0 g
- Protein: 6.5 g
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