Red Chili flakes or cayenne pepper powder (optional)
Italian Herbs dry
1. Preheat the oven to 190C/385F. Get an oven proof dish out. Mine was a 25cm diameter but a 30x20cm will also do. You may (although not necessary) spray with cooking spray, grease with oil or butter.
2. Get the zucchini ready. Slice the these lengthwise into thin slices, sprinkle some salt over them and set aside. Salt will help soften them a little.
3. Peel and chop finely the onion, wash and cut into small slices the leek. Cook both in a skillet or a pan on med heat for 2-3 minutes. Add a pinch of salt, pepper and one generous pinch of red chili flakes or cayenne pepper powder. Add a drizzle of water or oil. When ready, place aside to cool.
4. Place the mince into a bowl, add a little more salt, pepper, season well, add half of the dry herbs, the cooked onions and leek, cumin powder, 1/4 of the tomato sauce and the nutmeg. Mix well until all incorporated.
5. Depending on how big the zucchini and the slices you’re using are, , set 2 or even 3 slices side-by-side, slightly overlapped, to create a 7-8 cm or 3'' wide strip.
6. Spoon in 2-3 spoonfuls of the beef mixture at one end of the zucchini strip. Roll as tight as you can to nicely secure the filling.
7. Transfer the rolls or the stuffed zucchini to the prepared oven proof baking dish. Repeat until all enchiladas are made. They need to be closely tucked in.
8. Spoon the remaining salsa over enchiladas and then sprinkle the grated cheese over.
9. Bake for approximately 20-25 min. Bake until the cheese gets to a golden brown color.
10. Serve fairly immediately, they go well with some crusty bread, with rice or kept low carb and therefore served with a nice indulgent dollop of creme fraiche or sour cream.
Beef Stroganoff is one of my favorite comfort foods during the cold months. Zucchini. Zucchini. 1lb ground beef1 sweet onion, choppedMinced Garlic (1. Slice zucchini and squash about 1/4in thick and place in a large ziplock bag. Mix together olive oil and balsamic vinegar 2 to 1 in favor of the balsamic and enough to coat the zucchini and squash. 1lb ground beef
3 In 10-inch nonstick skillet, cook 1 lb lean (at least 80%) ground beef with salt to taste over medium-high heat, stirring frequently, until no longer pink. 4 Divide beef mixture evenly among tortillas
Lay out the four shells and divide the refried beans, black beans and beef between each. Spray a baking dish large enough to hold the four enchiladas and place the four prepared rolls seam side down in the pan