No tortillas? No problem. Take advantage of summer's squash bounty and wrap your enchilada filling up in zucchini.

Make tonight taco night: Serve strips of lean, spiced steak in corn tortillas topped with homemade salsa; serve bowls of shredded cabbage and cilantro on the side as a crunchy add-your-own garnish.

Shredded chicken meat is rolled in corn tortillas, topped with Muenster and baked to cheesy perfection in a simple tomato sauce. A mix of parsley and cilantro is sprinkled on top.

Grilled, lime-marinated fish is topped with crunchy vegetables and a creamy, spicy low-fat yogurt sauce in Ellie Krieger's version of this Tex-Mex favorite.