Zucchini enchiladas

Large pile of shredded zucchini (about 8-10 C?)
2 C cooked cubed chicken (optional)
can of diced chiles
1 chopped onion
garlic
2 C pepper jack cheese, shredded
1 large can (28 oz) Las Palmas green chile enchilada sauce (mild)

Saute onion and zucchini til a little soft. Scoop into tortillas, lay them in a casserole dish (or 2). Pour sauce over them, then top with cheese. Bake at 350 for 15 min.

Fresh pumpkin pie

•  2 C fresh cooked mashed pumpkin
• 10 oz. skim milk (based on how much liquid is in the pumpkin - add up to 2 oz more milk if your pumpkin is very dry)
• 1 T corn starch
• 3 eggs
• 3/4 sugar
• 1/2 t salt
• 1 t cinnamon
• 1/2 t ginger
•  1/4 t nutmeg, cloves 
• pie crust
• Mix the pumpkin and milk in the vitamix/blender for a few seconds to avoid a chunky pie. Then add all else to the blender and mix briefly. Pour intopie crust.
• Bake at 350 for one hour or until not jiggly. It will set up a little while it cools, so don't overcook.
• If you have more filling than can fit in your pie pan, cook the extra filling in a glass bowl and enjoy it as "pumpkin custard"; it may cook only half as long.
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• 2022 update: here is how I've been altering the above recipe, to use more pumpkin (we grew hundreds)-
•  2 1/2 - 2 3/4 C fresh cooked pumpkin (or butternut squash or hubbard squash)
• 1/2 cup or 3/4 cup powdered milk powder (dry powder only--no water)
•  1/2 C skim milk
• 1 1/2 T corn starch
• 3 eggs
• 3/4 sugar (or closer to 1 cup)
• 1/2 t salt
• 1 1/2 t cinnamon
• a little less than 1/2 t ginger
•  a little less than 1/4 t nutmeg, cloves 
• pie crust

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Katie Davis's peach pie