Zucchini Enchilada Bake
1-2 zucchinis (depending on sz...you want about 2/3 of a saucepan full), shredded
Cumin, Chili Pepper, Onion Powder, Paprika, Garlic Powder and Salt to taste
About 5 tomatoes (washed, stems and blossom end cut out and pulsed in blender or food processer for a bit)
about 4 cups of water
4 oz of cheese, shredded (We used Mozz bc it was on hand)
About a dozen whole wheat tortillas
about 2 cups of cooked brown rice
Combine spices, tomatoes, shredded zucchini and water in saucepan. Simmer on stove until the tomatoes, water and spices have created a thin sauce and zucchini is soft. Ladle some of the sauce on to the bottom of a couple of square cake pans, cover with a tortilla in each. Then add some of the zucchini mix, cover with a tortilla, ladle on some of the sauce, etc etc until both pans are full or you run out of tortillas. On the top layer, top with sauce and cheese only (hopefully you have used up all of the zucchini mix by then.) Then in the corners, you should have lots of sauce from the run off of the tortillas. Fill each corner with cooked brown rice (we used what was leftover from last night's dinner). Press each corner down so that the sauce goes over the rice a bit. (When this bakes, the rice will soak up the sauce and become sort of a spanish rice.)
Bake for 35-45 mins at 400 degrees or until cheese is melted and sauce is bubbly.
The reviews in our house on this were split. Some loved it and some said it was too salty. Either way, no complaints about the zucchini whatsoever so I am calling it a success (and next time I will add a tad less salt.)
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