1 large onion, chopped
1/2 cup chopped sweet red pepper
1 tsp plus 2 Tbsp butter, softened and divided
2 cups shredded zucchini
2 Tbsp taco seasoning
8 flour tortillas (7 inch)
8 oz shredded pepper jack cheese
In a skillet, saute onion and red pepper in 1 tsp butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat. Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup of cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over. Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.
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