2 tbsp. oil
4 med. zucchini, chopped
1 (4 oz.) can diced green chilies
1/2 c. chopped onion
1 1/2 tsp. each dry basil, oregano
1 tsp. ground cumin
1/2 c. wheat germ
1/2 c. shredded Jack cheese
8 flour tortillas
Sour cream and salsa

In frying pan, over medium high heat, combine 2 tablespoons oil, zucchini, chilies, onion, basil, oregano and cumin. Stir until zucchini is tender to bite, approximately 10 minutes. Remove from heat, stir in wheat germ and cheese.

In 2 inch strip down middle of each tortilla, mound 1/8 of zucchini mixture, leaving 1 1/2 inch of tortilla bare at each end. Fold ends over filling and roll to enclose.

Wash and dry pan. Add 1/4 inch oil and place on medium high heat. When hot, fry 3 tortillas at a time until golden on both sides about 1 1/2 minutes total. Drain on paper towels. Serve with sour cream and salsa. Serves 8.