Zucchini Chilaquiles

[Guest guest]

* Exported from MasterCook *

 

Zucchini Chilaquiles

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 203

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers And Snacks Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 corn tortillas

1 tablespoon olive oil

1 large onion -- chopped

3 cloves garlic -- minced

1 medium green bell pepper -- finely diced

2 medium grated zucchinis

about 3/4 pound total

28 ounces canned crushed tomatoes

4 ounces canned mild green chiles -- drained and chopped

2 tablespoons chopped fresh cilantro or parsley -- up to 3

1 teaspoon dried oregano

1 teaspoon ground cumin

1 1/2 cups grated Monterey Jack cheese

OR cheddar-style soy cheese

 

Makes 10 to 12 servings

 

Chilaquiles is a casserole that, according to tradition, was designed to

use up scraps of slightly stale tortillas. I think it's a delicious way to

bring together the flavors of enchiladas without having to roll them up

individually. The result is somewhat akin to a lasagna with the flavor of

the Southwest.

 

Preheat the oven to 350 degrees.

 

Pile the tortillas on a baking sheet and bake for about 15 minutes, or

until they are dry and rather crisp. When they are cool enough to handle,

crumble them into large bits.

 

In the meantime, heat the oil in a large skillet. Add the onion and sauté

over medium heat until it is translucent. Add the garlic and bell pepper

and continue to sauté until the onion is golden. Stir in the grated

zucchini, cover, and sauté until it is wilted. Stir in the crushed

tomatoes, chiles, cilantro or parsley, oregano, and cumin. Bring to a

simmer and remove from the heat.

 

Lightly oil a shallow rectangular 2-quart casserole dish. Arrange half the

tortillas on the bottom, followed by half the zucchini and tomato mixture,

then half the cheese. Repeat. Bake for 20 to 25 minutes, or until the

cheese is bubbly. Cool for 15 minutes, then cut into 2-inch squares, and

serve.

 

Calories: 190, Carbohydrate: 24 g, Total fat: 7 g, Cholesterol: 14 g,

Protein: 8 g, Sodium: 119 mg

 

 

- - - - - - - - - - - - - - - - - -