Tomatoes & zucchini?

I meant to post this a month ago, but hopefully you gardeners still have lots of zucchini & tomatoes left to try this recipe. I was very skeptical, especially because I like meat for dinner. However, I was pleasantly surprised and even craving this recipe when zucchini season started. Calvin even eats it! (ok, he kind of pushes the zucchini out and then eats it... oh well)

zucchini enchiladas

4 T butter
4 T flour
2tsp chili powder
2 c. milk
2 cups cheese
salt & pepper

6 cups diced summer squash (aka zucchini)
2 T vegetable oil
1 diced onion (about 1 1/2 cups)
3+ cloves garlic, minced
1 1/2 tsp minced fresh hot peppers or to taste (I replace these with 1 can green chiles)

16 tortillas (the kind you cook yourself make these extra good)
3 cups diced tomatoes

melt butter, flour & chili powder to make a paste. Add milk gradually. Add cheese. s&p

preheat oven to 400

steam squash (I wasn't sure how to do this, so I just fry it a little in water?) until just tender, 5min. Put oil, onion, garlic & peppers in frying pan to saute until limp (3-5 min). Add squash & 2/3 of the cheese sauce.

Fill tortillas. cover with extra sauce. Bake for 30 min. Top with fresh tomatoes (or before you bake, we like them post baking)