July Recipe Challenge* - Summer Squash &/or Zucchini!

[freshwest]

33. This is my zucchini lasagna, southwestern style:

TexMex Lasagna

shredded cooked chicken or turkey
corn tortillas
olive oil
diced onions
fresh or canned diced tomatoes
Rotel tomatoes or diced poblanos
fresh sliced zucchini
sour cream
monterey jack cheese
parsley flakes
Lawry's Seasoned Pepper
minced garlic

Shred baked or boiled chicken and put in bowl. Saute zucchini briefly and put in another bowl, 3 to 5 times more zucchini than chicken.

In a skillet saute onion and garlic but do not caramelize. Add diced tomatoes, Rotel tomatoes, parsley, Lawry's Seasoned Pepper, cheese and sour cream.

Simmer to a thick sauce while stirring. Soften tortillas in olive oil in another skillet and set aside.

In a glass baking pan, cover bottom and sides with the softened tortillas. Make layers of chicken, zucchini, cheese sauce and tortillas, ending with sauce.

Place pan on cookie sheet to catch any boil over and bake at 400 degrees until set but not dry. Cool for enough time to cut into squares and serve.

I often froze the squares in ziploc freezer storage boxes to heat up later in the microwave for small meals. I used to make this for potlucks and for family birthdays which in mine always fell in the late fall and winter.

On request for big meals, the zucchin lasagna was the most requested. If there were more people I'd add more dishes, such as chili rellenos, chili con queso dip with tortilla chips, made of similar ingredients. I'd also make my own version of beef chili, chili verde and fresh guacamole. All of these are from scratch, the most labor intensive being the chili rellenos.

This is too much for me to do now. I later eliminated the meat in the lasagna to make it vegetarian. Now I make a skillet version.The baking method creates a lasagna, the other method makes a sort of a stew.

I have a lot of zucchini recipes I can post in this thread if you need more. Some are very quick and easy to make.