Zucchini & Cheese Enchiladas

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Zucchini & Cheese Enchiladas


Ingredients:

2 medium zucchini, grated
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1 c. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 c. mushrooms (optional)
2 c. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas

Cooking Instruction:

Preheat oven to 350 degrees.
In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 c. of cheddar cheese.
Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish.
Spoon zucchini mixture into each of the flour tortillas.
Roll each tortilla and place seam-side down in the baking pan.
Sprinkle remaining zucchini mixture (if any) on top.
Pour the remaining pasta sauce on top and sprinkle with remaining cheese.
Bake for 30 minutes.
by Rachel Paxton
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