2 tbsp. vegetable oil
2 garlic cloves, minced
1 green bell peppers, chopped
1 tsp. ground cumin
Cayenne pepper, salt and pepper
4 flour tortillas
Shredded lettuce
1 onion, chopped
4 zucchini, shredded
2 tsp. chili powder
1 tsp. ground coriander
1/4 c. prepared med. or hot salsa (depending on your taste)
2 c. shredded Monterey Jack cheese

Heat oil in heavy large skillet over medium heat. Add onion and garlic and saute until translucent, about 8 minutes. Add zucchini and bell pepper and cook until soft, stirring occasionally, about 10 minutes. Mix in chili powder, cumin and coriander. Season with cayenne, salt and pepper. Stir in salsa. Can be prepared one day ahead. Cover and chill. Rewarm before continuing.

Preheat oven to 375 degrees. Place tortillas on 2 cookie sheets. Divide zucchini mixture among tortillas. Top with 1/2 cup cheese each. Bake until cheese melts, about 10 minutes. Top with shredded lettuce. Serve immediately. Makes 4.