sf wrote in rec.food.cooking:

>
> It was "enchilada stuffed" zucchini; which (for me) was enough
> shredded cooked chicken, onion, "medium heat" enchilada sauce, more
> herbs/spices to boost the flavor a bit more and fresh cilantro to fill
> par-boiled zucchini shells. I let everything bake until heated
> through. Top it with shredded cheese, continue baking or broil until
> the cheese melts - served with refried beans (mine were vegetarian
> style from a can, heated up with 2T of the enchilada sauce mixed into
> it), rice and/or tortillas (corn tortillas for me).

Sounds interesting! I've never tried anything like that and will keep
it in mind.

I bet you could chop the lot and fill a tortilla then wrap it for
lunch? Might be something differnt to try!


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