Vegetarian

Zucchini Enchiladas is for Dinner.

Zucchini Enchiladas takes several minutes to prepare.

Zucchini Enchiladas takes several minutes to cook.

Zucchini Enchiladas makes 12 servings.

The ingredients for Zucchini Enchiladas are:

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1/2 medium onion, chopped
2 tbsp. olive oil
2 garlic cloves, minced
2 cans (15oz each) tomato sauce
2 cans (14.5 oz each) diced tomatoes
2 tbsp. chili powder
2 tsp. sugar
2 tsp. dried majoram
1 tsp. dried basil
1 tsp. ground cumin
1/4 tsp salt
1/4 tsp. cayenne pepper
1 bay leaf
4 cups zucchini, shredded
12 corn tortillas
4 oz shredded cheddar cheese

Here is how you make Zucchini Enchiladas:

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 enchiladasNumber of Servings: 12Recipe submitted by SparkPeople user JEN8505.

The nutritional information for Zucchini Enchiladas is:

• Servings Per Recipe: 12
• 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