The fresh flavors of this wonderful vegetable filling are also delicious in pitas, crepes, soft tacos, or to fill burritos.

In a large skillet heat oil, add scallions, chiles, and zucchini and saute until softened. Stir in corn, tomatoes, cilantro, basil, parsley, and olives; heat through and add cheese. Add salt and pepper if needed. Spoon a portion of the mixture down the center of each heated tortilla, then top with salsa and sour cream to taste. Fold over ends then roll up into cigar shape.
Serves 6.

Origin: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
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