Tuesday, July 30, 2013


I am currently awash in a sea of beautiful produce from our local CSA. I love our farmer and each year that I am a member of the CSA I vow to use everything we get.

So far I have failed miserably, but each year I get a little better.

I imagine that I am not the only person in the world swimming in zucchini (and cucumbers... and kale) so today I made some vegetarian enchiladas and used up a big chunk of this weeks farm haul.

Here's the recipe!

First of all, make some salsa. Into the food processor:
3 large tomatoes
1/2 large onion
1 clove garlic
1 handful cilantro (stems and all!)
1 seeded jalepeno

Pulse until salsa-y  (it required 2 batches in my food processor). I strained this slightly before using it in my enchiladas - my tomatoes were very juicy and the salsa was watery.

Next make your filling. In a large skillet heat up some olive oil and saute:
3 medium zucchini (diced)
3 green peppers (diced)
the other 1/2 of that onion (diced)
1 clove garlic (minced)
2 tablespoons each: chili power, cumin, coriander
1tsp garlic powder and onion powder
salt and pepper
Cook until soft.

Finally, layer it up like lasagna
Into the bottom of a 13x9in baking dish place a layer of your salsa.
Cover with a layer of soft corn tortillas.
Cover that with your zucchini mixture (reserving about a cup)
Then add a layer of your favorite shredded cheese.
Finally another layer of corn tortillas, salsa and the remaining zucchini mixture.
Top it all off with a layer of cheese.

Bake at 400 for 20-30 minutes, until golden brown and bubbly.
Allow to cool for a bit before cutting, lest it be watery.

Cheesy, veggie goodness. 

This made for a very mild dish, next time I think I'll use the jalapeno whole and it will still be pretty mild.  

1 comment:

  1. will try the recipe Hooray the blog is back keep it up..love my garden too can't bet the good tomatoes and cukes don't taste anything like the stuff in the market