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Description
Don't let the Zucchini fool you, these are mouth watering delicious. When I make these at home I rarely have left over's.
Ingredients
US|METRIC
4 SERVINGS
- green bell pepper (1 med. Yellow &)
- chopped onion (1 Lrg.)
- 2 Tbsp. minced garlic
- 15 oz. tomato sauce (cans)
- 14 oz. diced tomatoes (cans, drained)
- 2 Tbsp. chili powder
- 2 tsp. sugar
- 2 tsp. marjoram (dried)
- 1 tsp. dried basil
- 1 tsp. ground cumin
- 4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 bay leaf
- zucchini (3 pnds., shredded)
- 24 inches corn tortillas
- 1/2 cup fresh cilantro (chopped)
- 2 cans ripe olives (sliced)
- reduced fat sour cream
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Directions
- In a large saucepan, sauté peppers and onion in ¼ cup of water until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf.
- Preheat oven to 350 Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
- Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired. Yield: 12 servings. I top mine with diced tomatoes, chopped cilantro, and chopped wax peppers, with low fat sour cream and I am in heaven.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg2% |
Sodium3120mg130% |
Potassium730mg21% |
Protein5g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber7g28% |
Sugars15g |
Vitamin A60% |
Vitamin C35% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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