Zucchini Recipes-CSA Week 6

What a week!  I'm sorry I've been so MIA.  I have so many things to blog about and such little time. I've been quite the busy Lizzy!!! Let's recap and show you Week 6 of my CSA and the creative recipes that followed : )

CSA Week 6!

In the mix: Cucumbers, Blueberries, Green Beans, Lettuce, Corn, Summer Squash, Red Potatoes, Arugula, Swiss Chard and Zucchini.


And I still had tons of zucchini from last weeks CSA!  So I definitely wanted to make creative zucchini and summer squash recipes which I accomplished.  This week I made- Zucchini Enchiladas,  Zucchini Lasagna and Thai Squash Curry. Oh and I made all of these dishes on Sunday and Monday.  Because for the rest of the week, I worked past dinner.  I should have made dinners for the entire week and pulled an Elina so my husband would have meals to eat but too late now : (

Zucchini Enchiladas

Zucchini Lasagna

Summer Squash Curry

The enchiladas were definitely my favorite- but its nearly impossible to go wrong with lasagna.  


I saw this recipe on pinterest and I knew I had to make it.  I love spicy enchiladas!!


Zucchini Enchiladas
Inspired by SkinnyTaste via Pinterest
Ingredients: 
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat mexican blend cheese
4 Large Whole wheat flour tortillas
1 cup of enchilada sauce (storebought- what I used, or make your own)
Instructions:
Spray a baking dish with nonstick spray. Add store bought enchilada sauce to the bottom of the baking dish. Preheat oven to 400 degrees. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.  Remove from heat.  Add zucchini mixture to tortilla, add mexican blend cheese on top.  Enclose and put in your dish, seem side down.

Repeat 4X.  Add more enchilada sauce on top and sprinkle more cheese.  I also added leftover filling on top.

Bake for about 20 minutes until the cheese is melty and delicious! Spinkle green onions and cilantro on top.

My opinion on this dish: I'm pissed I only made four of them.  These were sooooo super delicious.  I love cheesy vegetarian dinners : )

My zucchini lasagna was also delicious, but it didn't photograph as well as I would have hoped.  I served it with a swiss chard salad- one I tried to mimic from the other night at Canary Square!

Zucchini Lasagna

• Inspired by Martha Stewart
• Ingredients:
• Olive oil, for baking dish
• 8 ounces reduced-fat cream cheese, room temperature
• 1 container (15 ounces) part-skim ricotta cheese
• Coarse salt and ground pepper
• 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 6 no-boil lasagna noodles
• 1.5 cups of tomato sauce
• 2 ounces shredded (1/2 cup) part-skim mozzarella cheese
• Instructions:
• Preheat oven to 425 degrees. Spray a baking dish with cooking spray; set aside. 
• In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.  Spread some sauce on the bottom of the baking dish. 
• Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
• Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more.
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• You want to hear about the salad, don't you?
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• Here's what I did- I sauteed swiss chard with EVOO, salt, pepper, garlic and onions.  Then I cooked some chorizo.  Then I mixed that together with dried cranberries, blueberries and goat cheese.  And thats it!  Perfect side dish!
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• The last dish I made this week was the Summer Squash Curry.  I know I used a combination of a recipe I found from pinterest- - and the one on the back of the coconut milk can.  It's your typical thai curry, with lots of summer squash, tofu, scallions, carrots, red bell pepper and my favorite- thai curry paste.  

  
• I liked this dish, but I didn't love it.  I know for a fact that I will recreate this again- using Heidi Swanson's book.  

 The book Super Natural Everyday I won from a Giveaway on Naturally Ella's blog the other day!  Cannot wait to make her version of Summer Squash Soup!

• So... that was a lot of recipes all using summer squash and zucchini.  Hope you enjoyed!
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What's your favorite way to cook with zucchini and squash?