All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
I am a huge fan of the zucchini & mint combination. I got the original recipe from my good friend, Naomi Priestley. It was one of my earliest posts on this blog. Zucchini & Mint Pasta with Parmesan – seen above.
I later adapted it to a Fresh Mint and Zucchini Mac and Cheese version – which was rather lovely – seen below.
Today, I found myself looking at 4 huge but wilting zucchinis & a bunch of wilting mint – so – I decided to try this experiment. It is sauceless because the zucchini & mint are such delicate flavors that you don’t want to offer too much competition for them but, if you like wetter enchiladas & don’t mind cream sauces, I would recommend a light Alfredo or something. They are very easy to make & cook up in about 45 minutes total – prep & baking included. Light & fresh – they are breadier than most enchiladas seem because of the lack of sauce & because I filled them sparingly. Still – I would call them a success!
Zucchini & Mint Enchiladas
Makes 8 enchiladas
8 flour tortillas
4 large zucchini (or more for fatter enchiladas) – grated
6 garlic cloves – minced
1 cup Parmesan – grated – or vegan alternative
1 cup mozzarella – grated (or fresh mozzarella – sliced) – or vegan alternative
1 bunch fresh mint (about a cup) – chopped
Garnish – extra mint and/or cheese
Heat the oven to 350 degrees.
Grate the zucchini & cheeses.
Heat about 1 TBS olive oil in a large saute pan over med-high heat. Add the garlic & about 30 seconds later – add the zucchini. Garlic burns easily & tastes bitter when it does so be quick here.
Saute about 15 minutes or until it becomes a bit of a mush. Add the mint & 1/2 cup grated Parmesan. Season with S&P.
Assemble the enchiladas by rolling 1/8 of your zucchini into each of eight tortillas. Treat a baking pan with coking spray (or olive oil) & line the enchiladas up, seam-side down.
Cover with remaining 1/2 cup Parmesan & the mozzarella.
Bake for 20 minutes or so or until the cheese is melted to your taste.
Serve with extra cheese and/or mint as garnish. Easy peasy!