|CSA Week 6!|
And I still had tons of zucchini from last weeks CSA! So I definitely wanted to make creative zucchini and summer squash recipes which I accomplished. This week I made- Zucchini Enchiladas, Zucchini Lasagna and Thai Squash Curry. Oh and I made all of these dishes on Sunday and Monday. Because for the rest of the week, I worked past dinner. I should have made dinners for the entire week and pulled an Elina so my husband would have meals to eat but too late now : (
|Summer Squash Curry|
I saw this recipe on pinterest and I knew I had to make it. I love spicy enchiladas!!
Inspired by SkinnyTaste via Pinterest
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat mexican blend cheese
4 Large Whole wheat flour tortillas
1 cup of enchilada sauce (storebought- what I used, or make your own)
Spray a baking dish with nonstick spray. Add store bought enchilada sauce to the bottom of the baking dish. Preheat oven to 400 degrees. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes. Remove from heat. Add zucchini mixture to tortilla, add mexican blend cheese on top. Enclose and put in your dish, seem side down.
Repeat 4X. Add more enchilada sauce on top and sprinkle more cheese. I also added leftover filling on top.
Bake for about 20 minutes until the cheese is melty and delicious! Spinkle green onions and cilantro on top.
My opinion on this dish: I'm pissed I only made four of them. These were sooooo super delicious. I love cheesy vegetarian dinners : )