Did you know that in JUST 3 DAYS, August 8, it’s National Sneak Some Zucchini Into Your Neighbor’s Porch Day? Go figure! But no surprise, because those on terra firma who have gardens have zucchinis…and lots of them…all at the same time! Finding a multitude of recipes to go with all the zucchinis your landlubber friends have bestowed on you is the difficult thing. Here’s one you may not have tried that is hearty enough to be a suitable entree.

Zucchini & Corn Enchiladas

4 tablespoons butter
4 tablespoons flour
2 teaspoons chili powder
2 cups milk
2 cups shredded Monterey Jack cheese
5 cups diced zucchini
2 cups sweet corn, fresh, canned or frozen
2 tablespoons vegetable oil
1 1/2 cups diced onions
3 cloves garlics, minced
1 serrano pepper, minced
Salt and pepper
8 corn tortilla
Cooking spray
3 cups diced tomatoes
Mexican seasoning

Prep all of your vegetables. I’m using left over Cilantro-Lime Sweet Corn today so I’m just going to slice it right off the cob.

Dice the zucchinis. You’ll need 5 cups of chopped zucchinis.

It’s tomato season as well as zucchini time! Enjoy these beauties fresh while you can.

Mince the serrano pepper, careful not to rub your eyes! And mince the garlic.

In a small sauce pan, make your white sauce. Melt the butter, add flour and chili powder and stir for a minute. Then add milk and continue to stir until thickened. 

Lower the heat and stir in the cheese with a wooden spoon until it’s all melted. Set aside.

Preheat your galley oven to 400º or as hot as you can get it. In a large pot, heat up the two tablespoons of vegetable oil. Add the diced onions, minced garlic, minced serrano pepper and sweet corn and sauté for 3-5 minutes.

Add diced zucchini to the pan and sauté for and additional 3-5 minutes. Then add to this pan 1/2 of your cheese sauce. Stir sauce into the vegetable mixture. Season with Salt and pepper to taste.

Fill each tortilla with a little over half a cup of the vegetable-cheese mixture. Roll up and place seems side down in a greased baking pan.

Pour the remaining cheese over the top.

Add the diced tomato. Sprinkle some Mexican or Chili seasoning on top. Add a good grating of sea salt. Place in the oven for 30 minutes. Let set for 5-10 minutes before carefully lifting the enchiladas onto individual plates. You will need to use a nice large spatula for that.

This is an incredibly yummy dish that all of those cheese lovers will devour. It makes a hearty entree as well if you find yourself with vegetarian guests on board.