3 tsp olive oil, divided
4 large flour tortillas, diced into bite sized pieces
1 small zucchini, diced
1 small summer squash, diced
1 small red pepper, diced
1 small green pepper, diced
½ small onion, diced
2 cloves garlic, minced
½ tsp dried Italian seasoning
½ tsp salt
¼ tsp black pepper
1 cup tomato sauce
1 cup shredded cheese (eg. mozzarella)
Chopped fresh basil for garnish, if desired
Heat a large skillet over medium heat and add 2 tsp olive oil and the diced tortillas. Cook tortillas until browned, 5 minutes. Remove tortillas from the skillet.
Add remaining 1 tsp olive oil and all the diced vegetables to the skillet and cook until the vegetables have softened, 5-7 minutes.
Add the garlic and cook for another minute.
Add back in the tortillas, tomato sauce, and spices and let simmer.
Next, add in ¾ cup cheese and stir until melted, 2-3 minutes.
Top with the remaining ¼ cup cheese and cover until melted. Garnish with fresh basil, if desired.
Serve.