Zucchilattas

  • Recipe By
  • Published Feb 18th
  • Ready In35m
  • Servings10
  • Calories537
This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly.

Zucchilattas Ingredients

The following are the ingredients needed to make delicious Zucchilattas for 10 servings:

  • 2 tablespoons butter
  • 1 1/2 pounds sliced zucchini
  • 1 pound mushrooms, sliced
  • 1 onion, sliced
  • 1 1/2 pounds tomatoes, chopped
  • salt and pepper to taste
  • 1 1/2 pounds Monterey Jack cheese, shredded
  • 10 (10 inch) flour tortillas

Zucchilattas Cooking Instructions

  • Prep15m
  • Cook20m
  • Ready In35m

To cook Zucchilattas, you need about 15 minutes of preparation time. The time needed to cook this Zucchilattas is about 20 minutes , and you can serve your Zucchilattas within 35 minutes . The following are the steps to cook Zucchilattas easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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. 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. 4 Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

Nutrition Facts

Per Serving: 537 calories; 28.9 grams of fat; 44.9 grams of carbohydrates; 25.6 grams of protein; 67 milligrams of cholesterol; 852 milligrams of sodium.

  1. Aug 26th 2014

    We really loved these and my husband was surprised how much he liked them, considering no meat involved. There was a lot of liquid in the pan from my juicy tomatoes, so I drained the vegetab ...

  2. Sep 20th 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 d ...

  3. Oct 7th 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 v ...

  4. Aug 3rd 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 ...

  5. Jul 22nd 2010

    These turned out SO good! I did need to add seasonings for our tastes, but this is a great recipe base. I added fresh garlic, plenty of cumin, chili powder, and a little oregano. I totally f ...

  6. Aug 10th 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 s ...

  7. Aug 8th 2009

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

  8. Feb 15th 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 a ...

  9. Aug 4th 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 ...