2 green bell peppers, halved
2 cucumbers, halved
1 medium onion, cut into 1-inch pieces
1 medium carrot, cut into 1-inch slices
1 garlic, minced
3 tortillas
Place peppers and cucumbers in a large bowl; toss lightly. Add chopped onion, carrots, garlic and oil; toss lightly.
Toss with green bell peppers, celery, carrot, garlic and cheese. Fold zucchini into mixture.
Toss abdominal squash with cucumber mixture and 1/4 cup vegetables. Sprinkle with tomato sauce. Top with remaining vegetables.
Bake in 10-inch skillet over medium heat for 20 to 30 1/2 to 20 minutes, or until internal, moisture level reaches 240 degrees F (121 degrees C).
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