Zucchinni

I don't have a garden.
When I moved to the country, my every intention was to plant some veggies and enjoy the heck out of them. The road to no where is paved with good intentions though and my little plot of land is now growing weeds and looking very wild and unyielding. Luckily, Kerry, my friend and now neighbor has a garden and she graciously blessed me with a huge zucchini. I realized though, while I was shredding that bad boy that I was in way over my head and I couldn't possibly make that much zucchini bread.

Short story, I made waaaaay too much zucchini bread with a recipe I'd never tried and now I'm stuck bitterly eating zucchini bread that isn't very good.
Another short story, I still have a large tupperware full of shredded zucchini.
So my real purpose in writing this is to share a recipe that cut my huge tupperware in half.
The idea for this came from her: http://www.inerikaskitchen.com/2010/01/mexican-chilaquiles-breakfast-casserole.html

Such an easy one, I'll give it to you the way I did it.
1 can of black beans, rinsed
1 16 oz bottle of green sauce (I use Herdez brand green salsa as green sauce, it's my ultimate favorite, I could practically drink it out of the bottle--yeah I know, don't judge.)
1 handful of fresh cilantro
2 generous handfuls of shredded zucchini (now I have huge man-sized hands so use your own discretion, I could have added more probably)
2 handfuls of tortilla chips,  roughly crushed up
some green onion and tomato
1 chicken breast, cooked and shredded (I boil my chicken with cumin, garlic, and onions)
1 handful of cheese
Mix the whole thing together, throw it in a 9x13 and top with cheese (and more cilantro, I have a weird love of cilantro too)
I baked mine for 25 minutes at 400 degrees, I could have probably baked it a little longer but I was happy with it the way it was.

And here's my casserole straight out of the oven. You can't tell but the cheese was bubbling like crazy and I was trying not to drool on both the iPod and dinner.

We topped it with some fresh guacamole, tomato, and sour cream and had some fresh, sweet watermelon with it.

Best things about this recipe:
1. The thing that drew me to this recipe was it was a 'leftover' recipe, my favorite kind. I had zucchini I needed to use. The green onion, tomato, and cilantro, were all headed out so I needed to use them too. And my chips were starting to turn too and I hate to see some good corn chips thrown out.  If you have some leftover beef from tacos, rotisserie chicken, rice, any veggie you can think of that needs to be used, just toss it in the bowl!
2. It was easy. The hardest part of this was boiling my chicken breast and shredding it. I literally mixed it with my hands like a savage and then poured it into a dish. Simple as that. And it's easy to change, want to go vegetarian for the night? Skip the meat.
3. It was tasty (but I'm slightly biased, I love any and all things 'Mexican' flavored)! I'm blessed to have a husband that will eat anything but when he stands up to take his plate to the sink and exclaims "What? There's more?! Oh my gosh..." and then helps himself to another portion? I'm sold on the recipe, added to the Waldron cookbook faster than a speeding bullet. As I write this at 5:30 in the morning I'm looking forward to the lunchtime leftovers we'll be having today.

It's been forever since I've posted anything on this blog and I really wanted to share this recipe. Hope it helps someone use up the copious amount of zucchini they may have. Enjoy!