One thing I love about late summer is the abundance of fresh produce everywhere, whether you have your own garden or not. One key variable to saving money on food is to buy it in season (or to accept free vegetables whenever they happen to come your way). And, as I’m assuming is the case with most of you, one free vegetable that always seems to be coming your way is zucchini.
You’ve heard the jokes—don’t leave your car unlocked during late summer, not because people might break in and steal something, but because they might leave you a huge pile of overgrown green zucchinis on your front seat. You’ve seen the signs on front lawns offering piles of the stuff, at absolutely no cost. For anyone who actually has a zucchini plant, it is a constant battle to try and stay on top of the production (while at the same time leaving enough room in your freezer for things like ice cream and hash browns).
While I can’t promise that this recipe will solve all your plethora-of-zucchini problems, I can promise you that these enchiladas have been tested and deemed delicious not only be me, but also by my husband (who is MUCH more picky about vegetables in general than I am, especially ones of the squash variety).
This recipe is from my friend Ruth, who hasn’t touched a single drop of processed sugar in any form since she was 11, and she’s been eating as a vegetarian for years. She is basically the poster child for clean eating, and she’s become quite the sensational cook while she’s at it. In fact, she’s even creating her own cookbook, which is where I adapted this recipe from.
Yield: 8 – 10 enchiladas
one small zucchini, grated
2 cups grated cheese of choice, divided (use mozzarella or Monterrey Jack for a more mild flavor, or cheddar for a stronger flavor)
1/3 cup cream cheese
1/2 tsp garlic powder
1 (12-oz) bottle green enchilada sauce
8 – 10 tortillas (depending on size and how much you like them stuffed)
1 avocado, chopped
1 can of beans (I prefer black)
Sour cream for serving (optional)
Preheat oven to 350 degrees. Spray an 8 x 13 pan with cooking spray.
Mix grated zucchini and cream cheese in a large bowl, then add the garlic, beans, and 1-1/2 cups of the grated cheese, as well as about HALF the bottle of salsa. Mix all ingredients thoroughly.
Warm tortillas so they don’t crack or break. Spoon cheese and zucchini mixture into tortillas, roll them up, and place them seam side down in the prepared pan. Pour rest of the salsa on top of enchiladas and top with the rest of the reserved cheese
Bake for 25 minutes until enchiladas are warmed through and cheese is melted. Top with avocados, as well as sour cream and more salsa (if desired). N
What are your go-to recipes for zucchini?