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Enchiladas De Zucchini

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“When I got home from vacation my neighbor had picked 10 large zucchini from my garden. I had to use it up so I found this recipe in my apply named cookbook "Too many Tomatoes, Squash, Beans and other good things....a cookbook for when your garden explodes...by Landau and Myers". Really good casserole and I bet it can be frozen (although I haven't had to do it yet).”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Fry each tortilla 2 minutes in hot oil, until heated through but still pliable. Drain on paper towels.
  2. Saute beef and onion in oil. Drain off grease.
  3. Add zucchini and saute 5 minutes more. Spoon the sauce into the 12 tortillas.
  4. Sprinkle the Monterey Jack cheese on top of the sauce and then roll the tortillas up and place in a shallow baking dish.
  5. Pour enchilada sauce over tortillas.
  6. Sprinkle with extra Monterey Jack cheese and bake at 350 degrees for 15 minutes.

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