Ingredients
1 medium sweet yellow pepper, chopped1 medium green pepper, chopped1 large sweet onion, chopped2 tablespoons olive oil2 garlic cloves, minced2 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained2 tablespoons chili powder2 teaspoons sugar2 teaspoons dried marjoram1 teaspoon dried basil1 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon cayenne pepper1 bay leaf3 pounds zucchini, shredded (about 8 cups)24 corn tortillas (6 inches), warmed4 cups shredded reduced-fat cheddar cheese2 cans (2-1/4 ounces each) sliced ripe olives, drained1/2 cup minced fresh cilantroReduced-fat sour cream, optional
Preparation
In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf.
Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.
