Preparation Steps

• Preheat oven to 400°F. Sauté garlic and scallions in olive oil until fragrant.
• Add grated zucchini and cook until liquid evaporates, about 4-5 minutes.
• Remove from heat and mix in half of the cheese.
• Divide zucchini mixture among tortillas, roll up, and place seam side down in a baking dish.
• Pour enchilada sauce over the rolled tortillas and top with remaining cheese.
• Bake for 20 minutes until cheese is melted and bubbly.
• Garnish with chopped cilantro and scallions before serving.