2 tsp. vegetable oil
3 to 4 medium zucchini, sliced (approximately 1 lb.)
1 medium white onion, chopped
1 small green pepper, chopped
4 eggs, slightly beaten
2 (4 oz.) cans diced green chilies
6 (6-inch) corn tortillas
2 tbsp. all-purpose flour
1 c. sour cream
3 c. shredded Monterey Jack cheese
salt, pepper and ground cumin to taste

Preheat oven to 350°F. Heat oil in a large skillet. Add zucchini, onion and green pepper and sauté for 5 minutes. Add eggs and stir until barely set. Remove skillet from heat; stir in chilies, salt, black pepper and cumin. In a small bowl, blend flour and sour cream. Arrange 1/2 of tortilla wedges in a shallow 2-quart casserole or 8-inch square baking dish. Add 1/2 of vegetable mixture, then 1/2 of sour cream mixture. Top with 1/2 of the cheese. Repeat layers ending with cheese.

Bake uncovered for 30 minutes or until bubbly. Let stand for 5 to 10 minutes before serving.