With mostly freshly picked home grown vegetables, I assembled Israeli Salad sans the peppers (my plants were started too late), then spruced it up a bit with sliced hard cooked eggs from my dear Welsummer ladies. Had some mushrooms that needed using, so sliced a couple of those as well to add.
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.
Last night hit 31 F and my garden is wilted and done. Sadly, there are several large green tomatoes which will not ripen, but not a loss – fried green tomatoes are a treat. My tomato plants just didn’t get a good early start this year; same with Zucchino Rampicante Squash. Only two are grown and large. Incredibly, last year, i had so many of these and they are such good keepers, that i still have 3 of them to eat! It was a challenging year for growing food.