I have zucchini coming out of my ears.
The last few weeks I think I have made something with zucchini everyday, not to mention giving zucchini out to family and friends. Every time I go out to the garden and I think I picked the last of the zucchini a few more pop out of nowhere.
I guess that is what I get for planting ten zucchini plants producing about ten zucchini each; lots of zucchini!
I have made everything from Avocado Zucchini Bread, a few batches of Zucchini Cookies for my family, Zucchini Sticks with Marinara Dipping Sauce, Zucchini Boats, Grilled Zucchini tossed in pasta, Grilled Vegetable Pitas with Cilantro-Lime Pesto, Zucchini Brownies, Zucchini Pancakes and even frozen a few pounds to have over the winter.
Not all these recipes are on Mother Thyme. I plan on adding these to the recipe box even if I don’t add these to the blog so you can grab the recipe if you need some ideas to use zucchini with.
Last week my mom came and stayed with me for a few nights to help out with the twins while Mr. Mother Thyme was away and I whipped these up for us for dinner. I think we both inhaled them they were so good, or we were just starving from chasing around my very active two year old twins all day.
These are easy to make and a great weeknight dinner paired with a fresh salad. Serve with a side of salsa if desired.
3 tablespoons olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 pound zucchini, halved and quartered
1/4 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
4 medium flour tortillas
Olive oil nonstick cooking spray
8 oz. Monterey jack cheese, shredded
2 tablespoons fresh cilantro, chopped
1/4 cup salsa for serving (optional)
Heat olive oil in a large skillet. Add onion and cook until slightly tender, about 6-7 minutes. Stir in garlic until fragrant, about 30 seconds. Add in zucchini, salt, coriander and cumin and cook for an additional tender about 7-8 minutes.
Remove from heat and drain any liquid. Place zucchini mixture in medium bowl. Wipe skillet clean. Lightly spray flour tortillas with nonstick cooking spray. Place one tortilla in skillet. Top with half the cheese and half the zucchini mixture. Sprinkle with 1 tablespoon cilantro. Top with additional flour tortilla.
Cook over medium heat for about 5 minutes. Carefully flip and continue to cook for an additional 4-5 minutes until golden brown and cheese has melted.
Let cool slightly and cut into wedges. Serve with a fresh salad and salsa.
Notes- These can also be cooked in a panini or sandwich press. Cook for about 5-6 minutes on medium heat until cheese is melted.