These Enchilada Zucchini Boats are one of the recipes that I’ve had on my mind for a long time and finally made it a reality now that it’s summer and zucchini is in massive abundance at our house!
***UPDATE: there’s now a fun little video for this recipe. ENJOY!
Apparently she swallowed a string (a freakin’ string!) which got caught on her tongue and wrapped itself around her insides. Also apparently, this is a very common things with young cats and the vet said they do this particular surgery all the time. WHO KNEW? She still has a bit of a fever and isn’t eating much so the vet is keeping her one more day. Our house is so much quieter without her sprinting around and doing everything in her power to annoy the dogs (isn’t it supposed to be the other way around?).
I’ll keep you updated on how our dear Crookshanks is doing. I’m expecting a full recovery within a week.
SO, these Enchilada Zucchini Boats. I made these on somewhat of a whim. As I’ve mentioned about 10 times now, one of the many things that I have growing in my garden this summer is zucchini. It grows at a VERY ridiculous rate and I’m currently picking about 2-3 new zucchinis each day. At the beginning of the season, that doesn’t seem like a lot because I’m excited to eat veggies from my garden and I’ll eat a whole raw zucchini as an afternoon snack. But now….now our kitchen counter is stacked high with squash and I get a bit stressed trying to eat it all before it goes bad (which btw, fresh zucchini lasts WAY longer than anything you’ll buy at the store).
Since I had the zucchini, some leftover enchilada sauce, and everything else I needed for the idea I had in my head for this dish, I went for it! Since I’m sharing it here today, you know it was a winner :) I’m very pleased with how it turned out!
If you follow me on snapchat (@bbritnell if you’re interested) then you might have heard my rant recently about vegan cheeses. For the most part, I don’t like any of them. My favorite part about eating cheese has almost always been grabbing it right out of the fridge and eating it straight out of the package. This just isn’t the same with vegan cheese. Nope. What I have discovered, however, is that vegan cheese is actually pretty good in it’s melted, warmed up form. So, that’s what I did here. Enchiladas just aren’t the same without a little bit of melty yumminess on the top.
These Enchilada Zucchini Boats are essentially just partially hollowed out zucchinis that are stuffed with sautéed red pepper, black beans, garlic, and onion. Topped with enchilada sauce and the previous mentioned cheese. Easy. Done. We’re taking you on, Monday!