Zucchilattas Recipe - Allrecipes.com
Zucchilattas Recipe
  • READY IN 35 mins

Zucchilattas

Recipe by  

"This is a great way to use some of the fresh garden vegetables abundant at this time of year. Plenty of zucchini, mushrooms and tomato are wrapped in warm tortillas and drowned in melted cheddar cheese."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. Warm the tortillas 2 to 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.
  4. Bake in the preheated oven 15 minutes, or until the cheese is bubbly.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2003

THIS RECIPE IS A KEEPER!!!!! I have spread the word on this one. Very easy to make. I added a can of white chicken breast and a 1/4 tsp. of chili powder. My 7 year old grandson thought it was the best thing he ever tasted. Way to get them to eat their vegetables. My husband wants me to make it again real soon. I agree the slotted spoon helped alot, but the extra sauce over the top made is tasty and soft. I just hope people can find it in the recipe search. My friend thought eggplant might be good to try instead of zucchini. (It's a thought)

 
Most Helpful Critical Review
Aug 10, 2009

These were pretty standard. I suppose this much cheese will make anything good.

 
Aug 12, 2009

These were very good. I added some garlic and some shredded rotisserie chicken. I made some with flour tortillas and some with corn tortillas. I also forgot to add the cheese to the inside so I just put it on top. I used a Mexican blend cheese and only used about a cup worth. Nice easy healthy meal. Thanks.

 
Feb 15, 2005

I used a little less tomato and used all the mixture to fill the tortillas, I then covered them with Salsa and cheese - thou not quite as much as the recip called for. It tasted fantastic and I will definitely make this again. The leftovers were great for lunch the next day as well.

 
Sep 20, 2012

Let's just say I was dancing while I ate these... like I couldn't even stay seated. I couldn't even keep my feet still. I was like, "What kind of evil dark magic is this that makes my feet dance and my taste buds happy?!?!?!"

 
Aug 04, 2010

Everyone loved these! My 6yr old did say a word the entire time she was eating hers. I made 2 slight changes. I added 1 clove minced fresh garlic and served them on/in whole wheat tortillas instead of flour tortillas. Great way to use up tomatoes and zucchini from the garden. Thanks!

 
Oct 13, 2010

So glad we made this! We used reduced fat cheese and also, instead of adding calories by making 10 minimally filled tortillas, we made 4 stuffed tortillas. Same amount of calories from the veggies (which is obviously minimal anyway) but far fewer calories by going from 10 tortillas to 4. Voila.

 
Jun 11, 2007

This is a very good recipe. I made it exactly as written but I was out of tortillas, so I just served it as a sauteed vegetable side dish. Everyone liked it. My DH wants me to try it again and cut the veggies smaller and add some eggs and make some breakfast tacos which I will try soon. Either way this was very good. Thanks for the post.

 

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Nutrition

  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 28.9 g
  • 45%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 852 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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