Prep 10 mins
Cook 15 mins
A summer squash recipe with the flavor of enchiladas. I developed this as a flavorful way to use the abundance of fresh summer squash from our garden, and it has become one of our favorite ways to enjoy fresh squash. It is easy to make and is cooked in one skillet on the stove top.
- 2 -3 medium summer squash (zucchini, yellow, or both)
- 1 medium onion
- 3 tablespoons butter (butter gives a richer flavor) or 3 tablespoons olive oil (butter gives a richer flavor)
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup water
- 1 teaspoon chili powder (more if you want it spicier)
- 1⁄2 teaspoon ground cumin
- 4 -6 corn tortillas (optional but good)
- 6 ounces sharp cheddar cheese (grated)
- salt (I don't add any)
- Place butter or olive oil in a large teflon-coated skillet on low heat.
- Wash and cut squash into 1/2 to 3/4 inch cubes and add to skillet.
- Chop onion and add to skillet.
- Cover and turn heat up to medium. Cook with occasional stirring until squash is tender but not soft.
- Meanwhile grate cheese.
- Lightly toast the tortillas, then cut into 1/4 inch wide strips with scissors.
- Pour tomato sauce into a small bowl and add 1/4 cup water.
- Stir spices into the diluted tomato sauce.
- A soon as the squash is tender (about 7-10 minutes) add the tomato sauce mixture. Stir in and cook with lid off until squash is soft and tender and tomato sauce is slightly thickened.
- Stir in tortilla strips, sprinkle grated cheese on top, and cover. Cook on low heat another 2-3 minutes until the cheese is melted and serve.
- As an option you may add 1 or 2 precooked cubed chicken breasts and make this into a main course.
This wasn't too bad but just not something me and my family would really care to have again. It's a really cool idea but i think it's just too much squash. Also the toasted corn tortilla got really soggy once you added them which didn't help. SOrry!!! I was really hoping this was going to be a keeper but it just wasn't a hit in our house. Made Fall PAC 2009