INGREDIENTS
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1 tablespoon olive oil
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1 medium-size onion, minced
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2 medium-size zucchini, coarsely grated
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2 garlic cloves
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Salt and pepper
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8 corn tortillas
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14-ounce can whole tomatoes
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1/2 teaspoon cumin
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Crushed red pepper (optional)
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About 3/4 pound Monterey Jack cheese, grated