Zucchini Alert!! ~ DELICIOUS recipe for your abundant harvest!!

Mmmm...this is just fanTAStic. Really. I want to have it again NOW.

Thank you to Kate Stavisky for posting this on your facebook page! I spotted it, bookmarked it, and didn't know I'd be making it two days later!

My recipe varies from the original, which is here on Homesick Texan (which is, frankly, quite complicated!). That's because I didn't do any shopping for this recipe...I used only what I already had in my home. Man, I love it when that works out so well!






Summer Squash Enchiladas (Anne O's version!) ~

Corn tortillas (we ONLY use homemade or La Tortilla factory tortillas)
1 can of red enchilada sauce
1 can of green enchilada sauce
Shredded cheeses (whatever kind you like that melts nicely).
Vegetable oil
1/2 onion, chopped
Summer squash and zucchini (I only use them when they are harvested early so they are sweet and tender and not bitter). Lots of it. (the original recipe calls for 2 summer squash & 2 zucchini, but mine were small, so I probably used about 4 of each)
A big spoonful of jalapeños from a jar, chopped.
1 small can of diced chiles.
Chopped fresh cilantro (if you have it...I did not, and it was yummy without it, but would be good WITH it, too).
1 teaspoon ground cumin
Cayenne, salt and pepper to taste


Sautee the onion in the oil. Add the summer squash. Cook for a couple of minutes, to the consistency of your liking (I don't like them mushy...ours were firm). Add the jalapeños, the chiles, the cilantro, the cumin and the cayenne, salt & pepper.

If the tortillas aren't soft enough, soften them up in the microwave.

Spread a little red enchilada sauce in the bottom of a 9 X 13 pan. Fill each tortilla with the summer squash filling, and place them seam side down in the pan. I fit about 10 in a pan (2 enchiladas were a filling serving size for me). Pour the remaining red sauce over the filled tortillas, and then pour the green sauce over that. Top that with loads of shredded cheese!

Bake in a 350 oven for about 20 minutes...until cheese is melty (and perhaps a bit browned) and casserole is bubbly.

We topped ours with sour cream and guacamole and served them with brown rice w/black beans.

EnJOY!! We are SO excited to have these again (and often!) once OUR zucchinis are ready for harvest (the ones we used were from the wonderful Pie in the Sky!!). And don't forget the ever-important and necessary margarita to go with them!








EnJoy (did I say that already?!)!


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