- If making enchilada sauce, in a small sauce pan on medium heat add oil, onion and garlic. Saute stirring frequently for 5 minutes. Add tomato sauce, tomato paste, cumin and chili powder, bring to a boil, reduce heat to low, cover and simmer for 10 minutes.
- Preheat oven to 375 F degrees.
- In a large bowl, whisk eggs with egg whites until foamy. Add zucchini, enchilada sauce, tortillas, 1.25 cup cheese, cilantro or parsley and mix to combine. Spray 9″ pie baking dish with cooking spray, transfer mixture into it, sprinkle with remaining 1/4 cup cheese and bake for 40 minutes or until the liquid has disappeared, the cheese on top browned or the knife inserted in the middle comes out clean. Let cool until warm or cold before slicing. Serve warm or cold.
Store: Refrigerate in an airtight container for up to 3 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat in a microwave or in the oven at 375 degrees F for 10 minutes.