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Heat oil in a large deep skillet. Add onion, garlic and salt and sauté till onion is very soft. Add pepper, zucchini and seasonings. Stir and cook over medium heat another 5 to 8 minutes, or until the zucchini is just tender. Remove from heat and stir in the cheese. Allow to cool for a few minutes before assembling the enchiladas. Put some enchilada sauce in a 13 x 9 pan. Put some filling in the tortillas, then put in pan, pour enchilada sauce over all, then top with more cheese. Or to make it easy, layer the sauce, tortillas, filling and cheese similar to lasagna, starting with sauce, the ending with sauce and cheese on top. Bake covered at 325 degrees for about 30 minutes. Can substitute any kind of peppers.
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