Zucchini Enchiladas with cheese

2 medium or 1 large zucchini, shredded
1 cup ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 cup mushrooms, chopped
2 cups cheddar cheese, grated
1 26 oz jar pasta or homemade spaghetti sauce
8 flour tortillas

Preheat oven to 350.
In a medium sized bowl, combine zucchini, cottage or ricotta cheese, onion, garlic, mushrooms, and 1 cup of the cheddar. Pour half of the pasta sauce into a 9×13 baking dish. Spoon the zucchini mixture into each tortilla. Roll each tortilla and place seam side down in the baking pan. Sprinkle remaining zucchini mixture (if any) on top. Pour the remaining pasta sauce on top and sprinkle with remaining cheese. Bake for 30 minutes.

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