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.
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.