ZUCCHILATTAS
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.
Provided by Barbie
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- 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.
- Bake in the preheated oven 15 minutes, or until the cheese is bubbly.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 44.9 g, Cholesterol 66.7 mg, Fat 28.9 g, Fiber 4.4 g, Protein 25.6 g, SaturatedFat 15.9 g, Sodium 852.2 mg, Sugar 5.9 g
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Misael Medina Torres
[email protected]Meh.
Steve Frederick
[email protected]These were delicious! I added a bit of chopped onion and some grated Parmesan cheese to the batter, and they were perfect. I'll definitely be making these again soon.
Itzsahed Vai
[email protected]These were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Sarfraz Arshad
[email protected]Yum!
Joe Ramos
[email protected]I thought these were okay. I followed the recipe exactly, but they turned out a little bland for my taste. Maybe I'll try adding some more herbs or spices next time.
Tech Team
[email protected]These were really easy to make and turned out great! I used a little less oil than the recipe called for, and they were still nice and crispy. I served them with sour cream and salsa, and they were delicious.
Nepalese Nomadic
[email protected]I've never been a fan of zucchini, but these latkes changed my mind! They were crispy on the outside and tender on the inside, and the flavor was amazing. I'll definitely be making these again.
Mark Opondo
[email protected]Not bad, but not great.
Ab Kalam7
[email protected]These zucchini latkes were a hit at my dinner party! I served them with sour cream and apple sauce, and they were gone in minutes. I'll definitely be making them again soon.
Khan Lala 31
[email protected]Meh.
Clesxie Forde
[email protected]This was such a tasty and easy side dish! I used a mandoline to slice the zucchini, which made it super quick to prepare. I also added a sprinkle of garlic powder and paprika for extra flavor. Will definitely be making this again!