Currently it is all in a large non-stick skillet, cooking off some moisture. I could theoretically drain the water off, but I don't have one of those pan shields and would probably lose most of the vegetables into the sink. So boiling off it is.
I have a Pyrex baking dish lined with tortilla quarters waiting to receive it. There's lowfat sharp cheddar and canned enchilada sauce waiting as well.
- Current Mood:accomplished
Comments
I have 8 more servings of it, so I may wind up cutting it into segments and freezing them.
Edited at 2014-05-19 12:39 am (UTC)
But worth the effort. And it's fun to watch a food processor's shredding blade make short work of a zucchini: it just inhales it, producing what look like floppy julienne strips in seconds as the zucchini shrinks before your eyes.