Zucchini Enchiladas

• 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 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

1. 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.
2. Preheat oven to 350u0b0. 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.
3. Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

sweet yellow pepper, green pepper, sweet onion, olive oil, garlic, tomato sauce, salt, chili powder, sugar, marjoram, basil, ground cumin, salt, cayenne pepper, bay leaf, zucchini, corn tortillas, cheddar cheese, olives, fresh cilantro, sour cream

Taken from www.tasteofhome.com/recipes/zucchini-enchiladas/ (may not work)