Preheat oven to 375 degrees.
2 medium zucchini, sliced
2 small yellow squash, sliced
1 large bell pepper (any color), chopped
1 large tomato, chopped
1 small onion, chopped
3 tbsp. fresh parsley, chopped
1 c. sour cream
2 c. monterey jack cheese, grated
4 large flour tortillas
Steam zucchini, squash, and bell pepper until tender. In a medium-sized
bowl, combine zucchini mixture, tomato, onion, parsley, sour cream, and half of the cheese. Stir to mix.
Spoon zucchini mixture into the 4 flour tortillas. Roll tortillas and arrange seam-side down in a 13x9x2-
inch baking dish. Sprinkle remaining cheese on top. Bake for 30 minutes.
2 medium zucchini, sliced
2 small yellow squash, sliced
1 large bell pepper (any color), chopped
1 large tomato, chopped
1 small onion, chopped
3 tbsp. fresh parsley, chopped
1 c. sour cream
2 c. monterey jack cheese, grated
4 large flour tortillas
Steam zucchini, squash, and bell pepper until tender. In a medium-sized
bowl, combine zucchini mixture, tomato, onion, parsley, sour cream, and half of the cheese. Stir to mix.
Spoon zucchini mixture into the 4 flour tortillas. Roll tortillas and arrange seam-side down in a 13x9x2-
inch baking dish. Sprinkle remaining cheese on top. Bake for 30 minutes.
