Thanks to all who made it to Supper Club this week. We had a great time trying various squash recipes and hopefully those will be posted soon. We also were favored with a surprise guest (Sis Ashton) and had so much fun hearing her stories and her wisdom on mothering. It was so fun.
I brought a little concotion I've been making a lot lately with our zucchini crop. You really can do just about anything you want with this. It's a super fast dinner.
1 lb browned meat (I normally use ground turkey or cubed chicken), set aside
In a skillet cook
3 Cups shredded zucchini and yellow summer squash
When cooked squeeze out as much water as you can (I tilt the skillet up and squeeze the zucchini with a spatula until most of the water is out)
To cooked zucchini add:
1 can black beans, drained
1 - 1 1/2 cups frozen corn
salt & pepper
Wrap filling in either corn or flour tortillas. Top with red enchilada sauce and cheese and bake at 350 for 20 minutes.
Serve with fresh tomatoes and avocado (if you have it)