Zucchini Yellow Squash Enchiladas Food

ZUCCHINI ENCHILADAS

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

SUMMER SQUASH AND BASIL PASTA

Steps:

• Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
• Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
• Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

SUMMER SQUASH ENCHILADAS

Steps:

• Preheat oven to 400.
• In a large skillet, cook onion and garlic in hot oil just until tender. Stir in squash; cook for 3 to 5 minutes more or just until tender, stirring occasionally.
• Stir in half of the green chile peppers, 1 teaspoons of the chili powder and 1/4 teaspoons black pepper. Cook and stir for 1 minute more. Set aside.
• For sauce; In a saucepan, melt butter over medium heat. Stir in flour, salt, 1/8 teaspoons black pepper, and remaining chili powder. Cook and stir for 1 minute.
• Stir in milk. Cook and stir until bubbly. Remove from heat. Stir in 1 cup of the cheese until melted. Stir in the remaining chile peppers. Stir 1/2 cup of the sauce into squash mixture.
• Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place tortillas in a lightly greased 2-quart rectangular baking dish. Top with remaining sauce. Cover and bake about 25 minutes or until heated through. Top with tomato and remaining cheese.

ZUCCHINI "ENCHILADAS" RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
• Add the garlic and stir to combine.
• Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
• Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
• Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
• Fold the ends of the zucchini over the filling and continue to roll, tightly.
• Transfer the zucchini rolls to a baking dish.
• Spoon over the remaining enchilada sauce and top with cheese.
• Bake for 15-20 minutes or until cheese is melted.
• Serve with sour cream and cilantro.
• Enjoy!