When it rains it pours, this is almost always how I describe my garden. Some vegetables don’t produce much at all before the heat or bugs get them and others. . . well I’m sure you’ve heard the saying “Too much of a good thing”. This recipe uses that summer time vegetable that so over produces you’re desperate to find new recipes lest you throw them all out eat the same three meals for the rest of the summer. I can see lots of people dismissing this right up front, but believe me it tastes just as good as the meat filled version.

Veggie Enchiladas
15 oz enchilada sauce, mild or spicy
2 tablespoons olive oil
2 cloves minced garlic
1/2 of an onion, diced
2 zucchini, diced
1 teaspoon ground cumin
1 teaspoon chili powder
10-12 corn tortillas
2 cups shredded cheese (I use a blend of Monterey Jack and Cheddar)
sour cream and guacamole for serving (optional)
Preheat the oven to 375 degrees and prepare a 9x13in baking pan. Spread enchilada sauce on the bottom of the pan until just covered.
In a heavy skillet, heat the oil over medium heat. Cook the garlic until just fragrant (about 30 sec), then add onions and zucchini. While sauteing add spices and cook until veggies are very soft.
Warm the tortillas until they are soft and fill each with about 2 tablespoons of the vegetable mixture and 1 tablespoon of the cheese. Roll them tightly and place in the pan. Repeat until all the vegetable mixture is used. Pour the remaining enchilada sauce over them and top with remaining cheese. Bake, uncovered until sauce bubbles.  Serve hot with desired garnishes or allow them to cool and freeze for up to 3 months.