Monday, August 8, 2011
Happy Zucchini Day!
If you don't already have today off, you should. August 8 is "Leave Some Zucchini on Your Neighbor's Front Porch Day." Since my yard is small and my thumb black, I was hoping to be a leavee this year, but no luck so I headed to the farmstand and picked up a few to make my favorite enchiladas. I got this idea from a health food restaurant but never ordered them and never got a recipe, so let's wing it together, shall we?
Janet's Zucchini Enchiladas
6 corn tortillas
oil about 1/2" inch deep in a small skillet
1/2 cup chopped onion
1/2 cup zucchini, grated coarsely
1 cup Monterey Jack cheese, grated
1 can (10 oz.) enchilada sauce
Heat the oil and fry the tortillas for just a few seconds, until soft. Drain them on a plate lined with paper towels. Pour about 1/3 of the can of enchilada sauce to cover the bottom of an 8x8 square baking pan.
Lay out a tortilla and put some cheese, onion, and zucchini down the center.
Roll it up and place seam side down in the pan. Repeat with the other tortillas, then pour the rest of the sauce over the top. Make sure all the tortillas get some sauce on them so they don't dry out.
Sprinkle with more cheese and bake at 375 degrees for 15 minutes, until it's hot and the cheese is melted.
Janet's Notes: Be sure that the zucchini is grated coarsely. If it's too fine it'll get mushy and lose its texture. Also this would be good with green enchilada sauce but that would have required a trip to the store.