Zucchini Enchiladas Recipe

INGREDIENTS

• 1 medium sweet yellow pepper, chopped
• 1 medium green pepper, chopped
• 1 large sweet onion, chopped
• 2 tablespoons California Olive Ranch® Olive Oil
• 2 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
• 2 tablespoons chili powder
• 2 teaspoons sugar
• 2 teaspoons dried marjoram
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 3 pounds zucchini, shredded (about 8 cups)
• 24 corn tortillas (6 inches), warmed
• 4 cups (16 ounces) shredded reduced-fat cheddar cheese
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/2 cup minced fresh cilantro
• Reduced-fat sour cream, optional