Zucchini & Mint Enchiladas

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All Photos © Christine Elise McCarthy 2015

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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.

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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!

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Zucchini & Mint Enchiladas

Makes 8 enchiladas

INGREDIENTS

Olive oil

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

S&P

Garnish – extra mint and/or cheese

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DIRECTIONS

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.

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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.

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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!

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