Finely chop the onion and mince the garlic.

Chop the zucchini.

In a large skillet or griddle, saute the onion, garlic, zucchini, green chilies, basil, oregano, cumin, and salt in a tablespoon of oil over medium heat for about 5 minutes.

Stir in the grated Monterey Jack cheese and toasted wheat germ.

Continue stirring until the cheese melts and blends with the vegetables.

Have the flour tortillas at room temperature.

Spoon the vegetable mixture onto the center of each tortilla, dividing evenly.

Roll the tortillas as for crepes, long and cigar-shaped.

Fry the rolled tortillas in a small amount of oil until golden brown, turning once.

Watch carefully, as flour tortillas brown quickly and can burn.

Top with dairy sour cream and fresh minced parsley.

The dish can be prepared ahead of time, browned and then chilled.

Reheat in the oven at 350°F or in the microwave until heated through.

Serve with optional salsa.