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Review: Zucchini Enchiladas

Posted 06-19-2013 at 11:26 AM by medic2midwife

Alright, I'll start of saying that this isn't so much a review as it is more of a perfected series of tweeks on a recipe I found a while ago and had wanted to try. I like to avoid shopping out of season so I needed to wait until the summer months here in Washington to get my hands on those zucchinis at an affordable price.

I grew up eating zucchini from grandmas garden so it is almost always a summer staple for me. The great thing about this vegetable is that you can easily freeze it to keep it on hand throughout the winter months.

This recipe was intended to be a low calorie meal but I found a lot of unnecessary additives to help the flavor and a lot of areas where flavor could have been added but was left lacking. Since I changed the recipe so drastically I'll just post the recipe as it it includes my changes. I want to thank Skinny Taste for the inspiration, as I would have never thought to put zucchini in an enchilada!


2 zucchini, shredded. (2 large zucchinis will make 10 with corn tortillas.)
6 large cloves garlic, minced
2 tbsp cumin
3/4 tbsp red pepper flakes (more or less to your tastes, I like a little heat)
olive oil spray (the spray has zero calories but standard oil will work fine)
corn tortillas (this is a matter of preference but corn is gluten free and lower calories, plus I think they taste better)
2 cups of shredded mexican cheese
1 can of green enchilada sauce (I am in the process of experimentation with my own recipe, for now... the can will work and is cheaper than buying all the ingredients which I doubt any of us have on hand)

Heat oven to 400 degrees F.

Spray pan with olive oil and heat garlic for several minutes. Add zucchini, cumin and red pepper and cook for another 5-8 minutes.

Remove from heat and stir in 1 cup of cheese.

Pour enough enchilada sauce into the baking dish to coat the bottom of the pan. Stuff tortillas with zucchini mixture, roll and place seam side down in the pan.

Pour a decent amount of sauce over the top of the completed enchiladas then top with remaining cheese. Bake approximately 20 minutes. Serve and enjoy!



I can't even begin to tell you how wonderful this was. You could make this with red enchilada sauce but I'd advise against it. It would clash too heavily with the flavor of the zucchini. I had every single one of these ingredients in my pantry already, including the green enchilada sauce. Remember, tortillas can be kept in a freezer indefinitely! I've been doing this for years! With coupons, I don't think I've ever paid more than .25 for a pack of corn tortillas.

If you had to buy the sauce, the zucchini and tortillas I'd expect a cost of roughly $7 for the entire dish. $10 if you needed the cheese. This would break down to a dollar a serving if we included the cost of cheese but I doubt any of you will need to buy most of this, just the sauce!
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Comments

  1. Old Comment
    nowpoints's Avatar
    Always looking for a good way to use the free Zucchini in August. This actually looks good, the hint about the Red Sauce being too strong rings true.

    I never use Green Sauce, just Green Chili's--do you have a canned favorite?
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    Posted 06-19-2013 at 12:58 PM by nowpoints nowpoints is offline
  2. Old Comment
    medic2midwife's Avatar
    I don't have a favorite brand there, I just grab whatever is on sale. Let me know what you think of this one, it was super good!
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    Posted 06-19-2013 at 08:27 PM by medic2midwife medic2midwife is offline
 

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