What a delicious surprise this recipe is i found in an old recipe book a good friend gave me. In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one! Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.
Zucchini & Cheese Enchiladas or Casserole*
2 tbsp butter
4 tbsp flour
1 tsp chili powder (optional)
½ tsp ground cumin
2 cups milk
2 cups grated sharp Cheddar cheese
½ tsp salt
Black pepper to taste
1 tbsp olive oil
1 ½ cups chopped onion
4 garlic cloves, minced or pressed
1 large bell pepper chopped (optional)
6 cups chopped zucchini
16 to 18 corn tortillas
2 cups chopped tomatoes
In a saucepan, melt the butter over medium heat. Stir in the flour, chili powder, and cumin to make a thick paste. Add the milk, a little at a time, using a wire whisk. Slowly add the cheese, stirring constantly until cheese is melted. Season with salt and pepper. Remove from heat and set aside. Preheat oven to 400˚F. Heat oil in a large skillet over medium heat. Add the onions and garlic and sauté for 5 minutes. Add bell pepper and zucchini and sauté 2 more minutes. Add ¼ cup of water, cover, and steam veggies until tender. Remove vegetables from heat, and drain excess liquid. Gently mix in 2/3 of the cheese sauce. Lightly oil a 9×13-inch baking dish. To assemble, place two tortillas side by sade at one end of the pan. Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas. Place filled enchiladas seam-side-down in the pan. Continue in this manner until you have filled the pan. Spoon remaining sauce on top and garnish to tomatoes. Bake, uncovered, for 20 -25 minutes. Serves 8
*I prefer making this as a casserole since it’s much easier. i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture. Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.
It’s zucchini season and time to pull out the plethora of excellent recipes to use this bountiful summer squash. If someone secretly leaves zucchinis in your car or at home, be thankful!!
A bountiful number of bread and dessert recipes are found in cookbooks and internet and i will share a couple of our family favorites, but i’m focusing more this year on casseroles and main dish recipes. Here’s one i just developed sort of combining two recipes I already have. It turned out fabulously!!! Not like pizza or anything, but definitely ranks high enough that it can remain in the regular lineup of meals.
From the kitchen of Tauna M (Falconer) Powell
2 cups shredded zucchini
½ lb cooked beef sausage or beef brats* cut in small pieces
1 medium onion chopped
2 cups shredded cheddar cheese
2 cups milk
1 tablespoon mustard
¼ tsp black pepper
1 teaspoon salt
¼ cup grated Parmesan
Preheat oven to 325˚F. Layer half the zucchini, onion, sausage, and cheddar cheese in a buttered oblong baking dish, 11 x 7 x 1 ½ inches; repeat. Mix eggs, milk, mustard, pepper, and salt very well, then pour over the layered ingredients. Sprinkle over top with Parmesan cheese. Cook uncovered in oven until set, 45 to 50 minutes. Let stand 10 minutes then cut into squares for serving.
Note: Once assembled, this casserole can be covered and refrigerated up to 24 hours before cooking.
*I use all beef brats from Coleman Farms grassfinished beef. However, it will also be good with my own home made beef sausage.
Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer whilst whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, lace the pan over a low flame to help the cheese melt. Do not overheat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
If you’re reading this page, you’ve likely seen at least one of the “Milk Runs” posted on the blog, and more than likely you’ve wondered at the name. Each post contains a description of the purpose of the series, in that they are regular posts designed to provide short, clear teachings from the Bible and an application for Christians. But why are they called milk runs?
The answer can be seen in 1 Peter.
For you have been born again, not of perishable seed, but of imperishable, through the living and enduring word of God. … Like newborn babies, crave pure spiritual milk, so that by it you may grow up in your salvation, now that you have tasted that the Lord is good.
1 Peter 1:23; 2:2-3
Throughout the New Testament, we see an image of Christians that receive new life, being born again in the Spirit through faith…
I hadn’t made this favorite of my children in several years, but since there was an opened package of beef hot dogs which needed using, i decided on a trial to see if they would be acceptable substitute for sausages. It worked out great and was a hit with my 93 year old father-in-law and husband’s 100 year old aunt this past Sunday lunch.
1 lb beef or lamb sausage links (or beef hot dogs)
2 tablespoons olive oil
1 cup flour
1 cup milk
1/2 teaspoon salt
Drizzle olive oil in an 11 x 7 x 1 1/2 inch baking dish and place sausages/hot dogs in baking dish and bake at 400ºF for 10 minutes. Whilst those are baking, mix the remaining ingredients until smooth. Remove baking dish from oven and pour batter over links/dogs. Pop dish back into the 400ºF oven uncovered for about 30 minutes until golden. Cut into squares.