Zucchini Enchiladas

We are at the end of the zucchini season in New England, but I couldn’t resist posting one last dish. Yes, I realize it has been zucchini and tomatoes and zucchini and tomatoes this last month. I promise some variety shortly—perhaps it will be the fall of pumpkins and spinach? No, no, I assure you I am looking forward to much more than that this fall.

However, if you are looking for a simple dish to use up the last of your summer squash, this is perfect. It is spicy and filling, yet you can control the cheese if you desire. But bathing suit season is pretty much over, so I really don’t see the point.

Zucchini Enchiladas
serves 4

1 T olive oil
4 small jalapenos peppers, chopped
1/2 small onion, chopped
1 large garlic clove, minced
1 c whole cherry tomatoes (or coarsely chopped tomatoes)
1 t salt
2 T flour
1 roasted red pepper

1 T olive oil
1 small zucchini, chopped
1 green bell pepper, chopped
1/2 small onion, chopped
8 wheat tortillas
1/2 c feta cheese
1 c jack cheese

Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and sauté 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.

To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and sauté 5-7 minutes, until the vegetables are tender. Remove from heat.

Spread 1/2 c sauce in the bottom of a 9”x12” casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling.


Sprouted Kitchen said...

love the last picture, the anticipation of warm gooey cheese gets me excited ;) looks great!

Amanda Nicole said...

I swear, all your recipes are sent straight from heaven. Bookmarked!

GarlicBOSS said...

Great variation on the usual chicken or beef enchilada

jacqueline said...

Oh i love zucchini...but never really know what to make with them. This is perfect and i must try this out after i make me some tomatoe jam! Have a lovely merry happy day adn love to you!

J. said...

WOW this looks so good. I am going to have to add some meat if the hubby will eat it (seasoned ground turkey, perhaps?), but this looks amazing as is!

eatme_delicious said...

Mmm enchiladas these look so good.

Hola!Design said...

mm I'm definitely trying this! I love enchiladas!!!

Amanda said...

We tried these last night and they were sooo good! Thinking about making bigger batches of the enchilada sauce to freeze for enchiladas this winter.

fresh365 said...

Amanda- That is an excllent idea about freezing the sauce. Thanks!

kara said...

Ah! I made these last week and they were absolutely DELICIOUS! My fiance somewhat scoffed at the idea of the zucchini, but loved the enchiladas! I especially loved the sauce- SO much better than the strange orange store bought stuff :)

fresh365 said...

So glad they worked out for you Kara!

zara said...

Yummy. That's all I have to say. We had some leftover grilled veggies from BBQing the other day and some left over roast chicken so I threw those in as filling and wow. These are awesome. I will definitely make them again. The sauce is superb!