From: leong@owlnet.rice.edu (Cheng Wan Leong)

Date: Thu, 15 Jul 1993 21:11:57 GMT

Ok, so zucchini isn't a main ingredient, but it's a recipe with
zucchini as /an/ ingredient, and I like it, so. . .
Note: This recipes has received several (local) rave reviews. Really.

                           

1 dozen tortillas [flour preferred to corn -cl]
3-4 cups enchilada sauce (recipe follows)
Filling:
3 Tbsp. oil
1 onion, minced
1 green pepper, chopped fine
3 stalks celery, chopped
1 Tbsp. dried parsley
2 cups coarsely grated ZUCCHINI
2 cups green beans, chopped
1 Tbsp. cornmeal
dash each of cumin, chili powder, and garlic powder
1 cup grated cheddar and/or jack cheese
2 cups cooked pinto, kidney or other beans

[A good idea before you start on the enchiladas is to start on the
sauce (following) and let it simmer while you prepare the actual
enchiladas. -cl]
Preheat oven to 350 degrees.  Saute onion, pepper, celery and parsley
in oil.  Add vegetables and cook, covered until tender.  Add cornmeal,
seasonings, and beans. Fill tortillas with generous 1/3 cup vegetable
mixture and roll to form enchilada.  Place enchiladas in single layer
in baking pan.  Cover with sauce.  Top with cheese.  Heat in oven for
20-30 minutes.  Serves 6-8

Sauce for above enchiladas: 
2 cans (15 oz) tomato sauce; 
1/2 green pepper, chopped, 
1 stalk of celery, chopped finely, 
1/2 onion, chopped, 
parsley to taste, 
1/8 tsp.  garlic powder, 
1 tsp. basil, 
1 tsp. oregano, 
1/2 tsp coriander, 
1/2 tsp.  cumin, 
1/2 tsp. chili powder.  [if you are generous here, you will be rewarded.]

Puree vegetables and spices with 1 can tomato sauce in blender. Pour
into pan and add second can of tomato sauce.  Simmer for 10-15
minutes.

[this recipe taken from Rob Fullmer's on-line vegetarian recipe
database living at ~fullmer/bin/recipes on Rice's Owlnet. -cl]

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