Cheesy Zucchini Enchiladas

I wanted to try something different and heard rave reviews about this meatless recipe. I love zucchini, and we had plenty of it in the fridge, so I gave it a try!

My dear dear husband....well, he refused to even try a bite. ::::sigh::::
My girls however, both at a TON of this! And my oldest daughter is a very picky eater. So score! I'll definitely be making them again. Sorry hubby, you'll survive ;)  Oh, and I loved them too!

Recipe adapted from SkinnyTaste.com

INGREDIENTS

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 tsp cumin powder
• 2 medium zucchinis, grated
• salt
• 1 1/2 cups grated Mexican blend cheese
• 4 Flatbreads (I get the flax seed ones from Costco)
• Red enchilada sauce

DIRECTIONS

1. Preheat oven to 400*
2. Add a tsp olive oil in a skillet and saute the garlic and onion for about 3 minutes.
3. Add in the zucchini, cumin, and salt and cook another 4-5 mins.
4. Remove from heat and mix in 1/2 cup of cheese.
5. Spray a baking dish with cooking spray.
6. Scoop up 1/4 of zucchini mixture into each tortilla/flatbread and place seam-down in baking dish.
7. Top with 1/2 can Enchilada sauce.
8. Top with remainder of cheese.
9. Bake about 20 minutes, until heated through.

* I think this would also be great with some brown rice added to the zucchini mixture. But, it was yummy all on it's own!