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Zucchini Enchiladas

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up. —Angela Leinenbach, Mechanicsville, Virginia

12 ServingsPrep: 1-1/2 hours Bake: 30 min.

Ingredients

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 large sweet onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons sugar
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 pounds zucchini, shredded (about 8 cups)
24 corn tortillas (6 inches), warmed
4 cups (16 ounces) shredded reduced-fat cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh cilantro
Reduced-fat sour cream, optional

Directions

In a large saucepan, saute peppers and onion in oil until tender. Add

2 of 2

Zucchini Enchiladas (continued)

Directions (continued)

garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes,
chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay
leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35
minutes or until slightly thickened. Discard bay leaf.
Place 1/3 cup zucchini down the center of each tortilla; top with 2
tablespoons cheese and 1 tablespoon olives. Roll up and place seam
side down in two 13-in. x 9-in. baking dishes coated with cooking
spray. Pour sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated
through. Sprinkle with cilantro. Serve with sour cream if desired.
Yield: 12 servings.

Nutrition Facts: 2 enchiladas (calculated without sour cream) equals 326 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 846 mg sodium, 42 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.