1 tbsp. olive oil
1 lg. onion, chopped
2 med. zucchini, ends trimmed, thinly sliced
1 tbsp. butter
1/4 lb. mushrooms, sliced
1 garlic clove, minced
4 (8 inch) flour tortillas
1/4 c. tomato paste
3/4 tsp. dried oregano
1 c. shredded Monterey Jack cheese
1/4 c. grated Parmesan
Salsa to taste

Preheat oven to 400 degrees. Heat oil in large skillet over medium high heat. Add onion. Saute 2-3 minutes. Add zucchini and saute 4-5 minutes. Place onion and zucchini in medium bowl.

Melt butter in medium skillet over medium high heat. Add mushrooms and garlic, saute 1 minute or until mushrooms are glazed. Add mushroom mixture to vegetables and mix well.

Place tortillas in single layer on ungreased cookie sheet. Spread tortilla with tomato paste. Sprinkle with oregano. Divide vegetable mixture evenly over each tortilla. May add salsa to taste. Sprinkle with cheeses. Bake 5 minutes to melt cheeses and lightly brown edges of tortilla. Serve immediately. Makes 4 servings.

Original recipe from the Oregonian Foodday.