MEXICAN PIZZA (submitted by Star Geisz)

1 C vegetable oil for frying
10 low-carb tortillas or light
16 oz. pork sausage
3 C cubed zucchini
pinch salt
pinch cayenne pepper
2 C shredded Monterey Jack cheese
2 C shredded cheddar
2 C chopped tomatoes
Salsa
Sour cream

DIRECTIONS:
In large skillet, heat oil over medium high heat. Fry each tortilla in ½ c. hot oil for 1 minute. Turn. Continue frying until crispy and lightly brown. Add more oil as needed during the frying process. Set aside.
In 2 qt. saucepan cook sausage over medium heat, stirring occasionally until browned. Stir in zucchini, salt and cayenne pepper and stir occasionally until zucchini is crispy tender. Pour off fat. Place tortillas on a cookie sheet and top each with 2/3 - 3/4 cup sausage mixture, ¼ c. each Monterey Jack and cheddar cheeses and ¼ c. chopped tomato. Bake 8-12 minutes, or until heated thru and cheese is melted. Serve with salsa and sour cream.