For enchiladas:

• 1 large white onion, cut crosswise into 1/2-inch-thick rounds
• 2 red bell peppers, quartered
• 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 12 (6-to 7-inch) soft corn tortillas
• 1/2 cup vegetable oil
• 6 ounces crumbled queso fresco or ricotta salata

For pumpkin-seed salsa:

• 1 tablespoon finely chopped fresh serrano chile, including seeds
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
• 1/2 cup vegetable oil
• 2 cups chopped cilantro
• 1 1/2 cups water

For tomato salsa:

• 2 medium tomatoes, chopped
• 1/4 cup finely chopped white onion
• 2 teaspoons finely chopped fresh serrano chile, including seeds
• 2 tablespoons fresh lime juice

Directions:

1. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure. Preheat oven to 350°F.
2. Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
3. Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes. (Ok, I just wrapped them in a towel and microwaved them for a few minutes.)
4. Meanwhile, make pumpkin-seed salsa: Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
5. For the tomato salsa, stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
6. Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

Source: Epicurious

Ingredients:

• 2 cups zucchini (grated and squeezed)
• 1/4 cup of feta (crumbled)
• 1 splash ouzo
• 1 clove garlic (chopped)
• 2 green onions (chopped)
• 1 handful herbs (such as mint, dill and parsley, chopped)
• 1 egg
• salt and pepper to taste
• flour (I used whole wheat)
• breadcrumbs (I used whole wheat)
• oil for frying

Directions:

1. Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper.
2. Mix in equal parts flour and breadcrumbs until you can work with the mixture to form balls.
3. Form the mixture into balls and dust in flour.
4. Fry in oil until golden brown and set aside to cool.

Makes 12 zucchini balls


Source: Closet Cooking


iPhone pics aren't the best for food pictures, but I'm trying to remember to add more pictures of the recipes we cook.