Sunday, July 5, 2009

Zucchini and Chicken Tortilla Pie

Summer squash season is upon us. Most of the farmers market vendors had some yesterday, and we were given two fairly large zucchinis from a friend's garden. Here's what I did with them--quite tasty and an easy way to use up a good quantity of squash.

Olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 medium-large zucchinis, shredded
2 tsp ground cumin
Salt and pepper to taste
2 cups cooked shredded chicken
2 10-inch tortillas
4-6 oz. shredded sharp cheddar

Preheat the oven to 400 degrees.

Heat a little olive oil in a large skillet. Add the onion and garlic and saute for 2-3 minutes. Add the zucchini, cumin, salt, and pepper, and saute another 3-4 minutes. Drain the veggie mixture in a colander.

Spread one tortilla in the bottom of a 10-inch cast iron skillet or other oven-proof pan. Top with half of the veggie mixture, then half of the cheese. Repeat with the remaining ingredients.

Bake the tortilla pie for about 15-18 minutes, until the cheese begins to brown.

Serves about 4.

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