Zucchilattas
Zucchilattas are a delicious and comforting dish packed with fresh vegetables and gooey cheese, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1.5 pounds sliced zucchini Use fresh, firm zucchini for the best texture.
- 1 pound sliced mushrooms
- 1 large onion, sliced
- 1.5 pounds chopped tomatoes Drain excess liquid from the veggies to prevent sogginess.
- Salt and pepper to taste
- 1.5 pounds shredded Monterey Jack cheese Experiment with different cheeses like cheddar or mozzarella for variety.
- 10 (10-inch) flour tortillas You can swap flour tortillas for corn tortillas for a more authentic taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, melt the butter. Add zucchini, mushrooms, onion, tomatoes, salt, and pepper. Sauté until the vegetables are soft and fragrant.
- Warm the tortillas in the oven for about 2 to 3 minutes until they are pliable.
Assembly
- Spoon the vegetable mixture and a generous amount of Monterey Jack cheese into each tortilla, setting aside some for the topping.
- Roll them up and place them seam-side down in the baking dish.
- Pour the remaining veggie mixture over the rolled tortillas and sprinkle with the leftover cheese.
Cooking
- Bake for about 15 minutes, or until the cheese is melted and bubbly.
Notes
Serve hot with a side of sour cream, guacamole, or salsa. A fresh green salad or a side of rice complements this dish perfectly. Store leftovers in an airtight container in the refrigerator for up to 3 days.